Persimmon & Butter Lettuce Salad

serves 2

  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon agave syrup (maple syrup or honey can be substituted)
  • kosher salt & freshly ground pepper
  • 1 head butter lettuce, torn
  • 2 Fuyu persimmons peeled & thinly sliced
  • 1/3 cup Roasted Rosemary Almonds [1], chopped
  • 1/3 cup goat cheese, crumbled

In a small jar or bowl, mix oil with balsamic vinegar & agave syrup. Season with salt & pepper to taste. Put lid on the jar and shake dressing to combine.

In a large bowl, place the lettuce, persimmons and almonds. Drizzle most of the dressing over the salad and toss to combine. Crumble goat cheese on top, stir gently and serve with a sprinkle of fresh ground pepper.