Persimmon-Pear Salad

Southern Living
Persimmon-Pear SaladRecipe
Photo: Jennifer Davick; Styling: Allison R. Banks
Makes 6 to 8 servings

Ingredients

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1/2 cup walnut halves
3 heads butter or Bibb lettuce, torn (about 8 cups)
2 ripe Bosc pears, sliced
2 Fuyu persimmons, sliced
12 pitted dates, coarsely chopped

Preparation

Hands-on: 10 Minutes
Total: 35 Minutes

1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.

2. Layer lettuce, pears, and next 2 ingredients in a container or on a serving platter. Sprinkle with toasted walnuts. Drizzle with Honey-Cider Vinaigrette just before serving. Sprinkle with salt and pepper to taste.

Orange-Pear Salad: Substitute 2 oranges, peeled and sectioned, for persimmons. Proceed as directed.

Created date

October 2011