Asian pear, persimmon and almond salad
Prep time: 20 minutes
This recipe is from "The Sunset Cookbook." A mix of vivid chartreuse and bronze lettuces really sets off the fruits' colors.
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 loosely packed quart)
1 large Asian pear, cut into thin wedges
2 firm-ripe Fuyu persimmons, cut into thin wedges
1/3 cup sliced almonds, toasted
In a medium bowl, whisk lime juice, oil, honey, salt and cayenne until blended.
In another medium bowl, gently mix lettuces with 1 to 2 tablespoon dressing. Add pear, persimmons and almonds to bowl with remaining dressing and mix gently to coat.
Divid lettuce among salad plates. Spoon fruit mixutre on top.
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