Fuyu persimmons look like orange tomatoes and have a melon-like texture. Many farmers' markets and supermarkets carry them from October through December. Ingredients
3/4 cup whole-berry cranberry sauce (purchased or homemade) 1/4 cup fresh lemon juice 1 tablespoon honey 1 tablespoon golden brown sugar 6 tablespoons extra-virgin olive oil 2 heads of Bibb lettuce, coarsely torn 4 Fuyu persimmons, peeled, sliced 1 cup (generous) crumbled blue cheese Candied Pecans
Preparation
Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper. Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans.
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