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Persimmon-Pear Salad

Photo: Jennifer Davick; Styling: Allison R. Banks
Hands-on time 10 mins
Total time 35 mins
Yield Makes 6 to 8 servings


  • 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
  • Honey-Cider Vinaigrette

How to Make It

  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.

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