Photo: Annabelle Breakey; Styling: Emma Star Jensen
YieldsServes 4
AuthorElaine Johnson,
Persimmons' sweetness rounds out the slightly bitter greens, salty blue cheese, and citrusy dressing in this salad. Meyer lemon, diced peel and all, provides bursts of flavor; if you can't find it, use regular lemon and a touch more honey.

How to Make It

1

Whisk oil, diced lemon, honey, lemon juice, salt, and pepper in a large bowl. Add remaining ingredients except cheese and toss gently to coat. Divide among plates and set cheese on top.

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)

Directions

1

Whisk oil, diced lemon, honey, lemon juice, salt, and pepper in a large bowl. Add remaining ingredients except cheese and toss gently to coat. Divide among plates and set cheese on top.

Fall Greens Persimmon Salad