Little Gem Salad with Persimmons, Pears, and Almonds

Fall fruits, persimmon and pear, sweeten this salad of tender gem lettuces and toasted almonds. Choose firm-ripe Fuyu persimmons that will hold their shape, but will still have a sweet taste.

By / Photography By Olivia Hayo | December 02, 2018

Ingredients

Dressing
  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • 1/4 cup apple cider vinegar
  • 1/2 lemon, juiced
  • 1 tablespoon maple syrup
  • 1/3 cup extra-virgin olive oil
  • salt and pepper, to taste
Salad
  • 2 small or 1 large head gem lettuce, chopped into large pieces
  • 1 pear, cored, halved, cut into thin slices
  • 2 Fuyu persimmons, leaves removed, quartered, cut into thin slices
  • 1/3 cup sliced almonds, toasted

Instructions

Make the dressing

In a medium mixing bowl, add all the ingredients and whisk to combine. Season to taste with salt and pepper.

Assemble the salad

On a large serving platter or in a large salad bowl add lettuce, pears, and persimmons. Drizzle with 2 tablespoons of dressing, toss to combine, adding additional dressing if needed. Sprinkle almonds on top and gently toss to distribute. Serve immediately.

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Ingredients

Dressing
  • 1 garlic clove, minced
  • 1 tablespoon whole grain mustard
  • 1/4 cup apple cider vinegar
  • 1/2 lemon, juiced
  • 1 tablespoon maple syrup
  • 1/3 cup extra-virgin olive oil
  • salt and pepper, to taste
Salad
  • 2 small or 1 large head gem lettuce, chopped into large pieces
  • 1 pear, cored, halved, cut into thin slices
  • 2 Fuyu persimmons, leaves removed, quartered, cut into thin slices
  • 1/3 cup sliced almonds, toasted
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