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)

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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

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Fall Greens Persimmon Salad

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Fall Greens Persimmon Salad

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

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All Reviews for Fall Greens Persimmon Salad