Photo: Annabelle Breakey; Styling: Randy Mon
YieldsServes 4
Time: 20 minutes. A mix of chartreuse and bronze lettuces--if you can find them--really sets off the fruits' fall colors.

How to Make It

Step 1
1

In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.

Step 2
2

In another medium bowl, gently mix lettuces with 1 to 2 tbsp. dressing. Add remaining ingredients to first bowl with dressing and mix gently to coat.

Step 3
3

Divide lettuce among 4 salad plates. Spoon fruit mixture on top.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 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 lightly packed qt.)
 1 large unpeeled Asian pear, cut in thin wedges
 2 firm-ripe unpeeled Fuyu persimmons, cut in thin wedges
 1/3 cup toasted sliced almonds

Directions

Step 1
1

In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.

Step 2
2

In another medium bowl, gently mix lettuces with 1 to 2 tbsp. dressing. Add remaining ingredients to first bowl with dressing and mix gently to coat.

Step 3
3

Divide lettuce among 4 salad plates. Spoon fruit mixture on top.

Step 4
4

Note: Nutritional analysis is per serving.

Asian Pear, Persimmon, and Almond Salad