Photo: Annabelle Breakey; Styling: Emma Star Jensen
YieldsServes 4Total Time20 mins
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