Here's the thing: I love a salad. Preferably a big salad—like, an Elaine-Benes-big salad. There's nothing better than a crisp bowl of greens, studded with all manner of flavorful toppings. A salad is just the thing on a hot summer day, when you don't want to turn on the oven. But it's also the perfect palette for featuring the beautiful flavors of fall. In this autumnal recipe, a bowl of mixed greens gets a hit of playful sweetness from a ripe persimmon. Tart flecks of goat cheese and an herbaceous vinaigrette perfectly round it out, making this salad an ideal candidate for next week's work-from-home lunch.
INGREDIENTS
Mixed greens
1 ripe fuyu persimmon, sliced in thin rounds
Goat cheese
Sliced almonds
Croutons
For the dressing:
1 Tbsp dijon mustard
Juice of half a lemon
2 Tbsp olive oil
1/2 tsp honey
1/4 cup parsley, finely chopped
Pinch of salt
Fresh pepper
DIRECTIONS
Whisk together all the dressing ingredients. Taste and adjust as needed: add a touch more honey if too tart, a bit more lemon juice if too sweet or another pinch of salt if not quite flavorful enough.
Add the greens to a shallow serving bowl, then layer on the persimmon, goat cheese crumbles, almonds and croutons.
Just before serving, drizzle the dressing on top and toss gently to coat.
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