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‘Tis the season for dishes that lean a bit heavier, so a bright salad with crunch is always a welcome counterpoint to a menu. This one is a welcome addition to any holiday table. Sturdy heads of Little Gem lettuce (my absolute fave! Trader Joe’s usually has them), paired with ripe Fuyu persimmons for a burst of sweetness against crumbled Gorgonzola that pulls everything together.
And as usual, the homemade vinaigrette really makes this one: white wine vinegar, a touch of honey and creamy dijon, plus olive oil. It brings out the best in each ingredient, allowing the flavors to shine. Finished with buttery Marcona almonds and freshly cracked pepper, this salad is a truly perfect holiday side dish.
What you’ll need to make this salad
- Little Gem lettuce: tender and crisp, the perfect base that holds its shape under a light vinaigrette.
- Fuyu persimmons: thinly sliced to show off their golden hue and honeyed sweetness.
- Gorgonzola or blue cheese: creamy and tangy, adding richness that balances the fruit.
- Marcona almonds: buttery and slightly salty, for just the right amount of crunch.
- Freshly ground black pepper: the finishing touch that brings everything together.
- Extra-virgin olive oil: the silky foundation of this salad’s simple dressing.
- White wine vinegar: bright and crisp, for a hint of acidity.
- Dijon mustard: adds depth and a subtle bite.
- Honey: a touch of sweetness to round out the flavors.
A few good swaps to try
- Skip the blue cheese in favor of goat cheese or feta if you prefer a milder tang.
- Add a handful of arugula for a peppery bite.
- Prep the vinaigrette and chop the ingredients a bit ahead of time, but toss and serve just before eating so the lettuce stays crisp.
Little Gem Salad with Persimmon & Gorgonzola
- Total Time: 30 minutes
- Yield: 4 1x
Description
Crisp lettuce, sweet persimmons, and tangy Gorgonzola come together with a drizzle of white wine honey vinaigrette. Topped with Marcona almonds, it’s a bright, simple salad that feels effortlessly special.
Ingredients
For the Salad:
- 3 heads Little Gem lettuce, leaves separated and cut in half
- 2 ripe Fuyu persimmons, thinly sliced
- ? cup crumbled Gorgonzola (or blue cheese of choice)
- ¼ cup Marcona almonds, roughly chopped
- Freshly ground black pepper, to taste
For the White Wine Honey Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- Kosher salt and pepper, to taste
Instructions
- Whisk vinaigrette ingredients in a small bowl until emulsified. Adjust seasoning to taste.
- In a large salad bowl, combine lettuce, persimmons, and half the Gorgonzola and almonds.
- Drizzle with vinaigrette and gently toss to coat.
- Transfer to a serving platter and top with the remaining Gorgonzola and almonds. Finish with freshly cracked pepper.
- Prep Time: 15
- Cook Time: 15
