Fall Greens Persimmon Salad

Name: Fall Greens Persimmon Salad
Total time: 20 min
Yield: Serves 4
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons finely diced seeded Meyer lemon (with peel); 1 tablespoon honey; 2 teaspoons Meyer lemon juice; ¼ teaspoon kosher salt; ¼ teaspoon pepper; 1 ½ cups thinly sliced radicchio; 1 bunch (6 oz.) arugula, stem ends trimmed, or 2 qts. loosely packed baby arugula; 2 firm-ripe to soft-ripe Fuyu persimmons, cored and sliced into half-rounds; 2 ounces Stilton or other blue cheese, cut into small slices (1/2 cup)

Be the first to rate & review!

Persimmons' sweetness rounds out the slightly bitter greens, salty blue cheese, and citrusy dressing in this salad. Meyer lemon, diced peel and all, provides bursts of flavor; if you can't find it, use regular lemon and a touch more honey.

By Elaine Johnson

This Story Originally Appeared On sunset.com

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Fall Greens Persimmon Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Fall Greens Persimmon Salad

Account

Fall Greens Persimmon Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Fall Greens Persimmon Salad