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.
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