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
Scale
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