Fall Greens Persimmon Salad Recipe – Sunset Magazine

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons finely diced seeded Meyer lemon (with peel)
• 1 tablespoon honey
• 2 teaspoons Meyer lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 1/2 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)