Fennel, Pear, and Persimmon Salad with Fig Vinaigrette

Name: Fennel, Pear, and Persimmon Salad with Fig Vinaigrette
Ingredients: 3 cups mixed savory greens, such as arugula, watercress, tatsoi, endive, and radicchio; 3 cups mixed savory greens, such as arugula, watercress, tatsoi, endive, and radicchio; 2 firm Fuyu persimmons, peeled and thinly sliced; 2 ripe pears, peeled, cored, and cut into wedges; 1 fennel bulb, thinly sliced vertically; ½ cup pecan halves, lightly toasted; Fig Vinaigrette; 3 cups mixed savory greens, such as arugula, watercress, tatsoi, endive, and radicchio; 3 cups mixed savory greens, such as arugula, watercress, tatsoi, endive, and radicchio; 3 cups mixed savory greens, such as arugula, watercress, tatsoi, endive, and radicchio; 3 cups mixed savory greens, such as arugula, watercress, tatsoi, endive, and radicchio

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a wonderful salad for the fall. For a more substantial course, drape some paper-thin slices of prosciutto or coppa around the plate. There are two different varieties of persimmons on the market. I’ve specified Fuyu persimmons in this recipe because they are fully ripe and really at their peak while they are still firm and thus sliceable. The variety called Hachiya is not ripe until very soft and sweet, and it’s usually used mashed or puréed in baking.

Ingredients

Gluten-free
Vegan

Ingredients

Method