Source: From Margo True, food editor at Sunset Magazine and co-author of The Sunset Cookbook: Over 1,000 Fresh, Flavorful Recipes for the Way You Cook Today (Oxmoor House, 2010)

This recipe was prepared at a Market to Table cooking demonstration on November 6, 2010.

Serves 4

INGREDIENTS

¼ cup fresh lime juice
1 teaspoon roasted almond oil or extra virgin olive oil
2 tablespoon honey
¼ teaspoon kosher salt
⅛ teaspoon cayenne
2 ounces small, whole tender lettuces or salad mix (about 1 loosely packed quart)
1 large Asian pear, cut into thin wedges
2 firm-ripe Fuyu persimmons, cut into thin wedges
⅓ cup sliced almonds, toasted.

PREPARATION

1. In a medium bowl, whisk lime juice, oil, honey, salt, and cayenne until blended.
   
   
2. In another medium bowl, gently mix lettuces with 1 to 2 tablespoons dressing. Add pear, persimmons, and almonds to a separate bowl with remaining dressing and mix gently to coat. Divide lettuce among salad plates. Spoon fruit mixture on top.