Asian Pear, Persimmon, & Almond Salad

Persimmons are a California seasonal fruit and I always like to include them in salads when they are available.

We had this Sunset Magazine salad on Thanksgiving and the dressing was great!

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Yield: Serves 4

Ingredients

  • 1/4  cup  fresh lime juice
  • 1  teaspoon  roasted almond oil or extra-virgin olive oil
  • 2  tablespoons  honey
  • 1/4  teaspoon  kosher salt
  • 1/8  teaspoon  cayenne
  • 2  ounces  small, whole tender lettuces or salad mix (about 1 lightly packed qt.)
  • 1  large unpeeled Asian pear, cut in thin wedges
  • 2  firm-ripe unpeeled Fuyu persimmons, cut in thin wedges
  • 1/3  cup  toasted sliced almonds

Preparation

1. In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.

2. In another medium bowl, gently mix lettuces with 1 to 2 tbsp. dressing. Add remaining ingredients to first bowl with dressing and mix gently to coat.

3. Divide lettuce among 4 salad plates. Spoon fruit mixture on top.

2 comments… add one
  • Georgette Ouellette

    John and Lesley,

    Kellie sent me your blog to check out. Recipes sound interesting and will try some of them out. I did have Kellie’s Eggnog Cookies and they where fantastic, I also enjoy her Peanut Butter Fudge. She is a very good cook. Hope we had something to do with some of that 🙂 Sounds like you guys also love to cook. We have always loved good food, and have always included Kellie and Kevin in that at home and in restaurants. I will be checking out your blog now that I know about it. Keep up the good work! Happy Cooking and A Very Happy New Year 2010. The Ouellette’s from Raymond, ME

  • Hi Georgette,

    Thanks for looking at our blog! I always get excited to check out Kellie’s. I loved all of your decorating touches in Kellie and Jason’s house. They have a unique flavor that I appreciate it.

    Lesley

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