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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup walnut halves |
3 heads butter or bibb lettuce, torn (about 8 cups) |
2 ripe bosc pears, sliced |
2 fuyu persimmons, sliced |
12 pitted dates, coarsely chopped |
honey-cider vinaigrette |
Directions:
1. Preheat oven to 350°. Bake walnuts in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through. Cool 10 minutes.
2. Layer lettuce, pears, and next 2 ingredients in a container or on a serving platter. Sprinkle with toasted walnuts. Drizzle with Honey-Cider Vinaigrette just before serving. Sprinkle with salt and pepper to taste.
3. Orange-Pear Salad: Substitute 2 oranges, peeled and sectioned, for persimmons. Proceed as directed.
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