Fall Greens Persimmon Salad Recipe – Sunset Magazine

Name: 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)

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Fall’s sweet persimmons complement bitter greens and tangy dressing in this quick and tasty salad. Perfect for cooler weather.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.

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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)