Asian Pear, Persimmon, and Almond Salad

Time: 20 minutes. A mix of chartreuse and bronze lettuces–if you can find them–really sets off the fruits’ fall colors.

Photo: Annabelle Breakey; Styling: Randy Mon

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

Step 1

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

Step 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

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

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.