Persimmon, Greens, and Feta with Lemon Dressing

Serves 8

This recipe calls for diced Meyer lemon flesh. You can substitute regular lemons, but you might want to reduce the amount to 2 tablespoons.  When shopping for Fuyo persimmon, look for ones that are deep orange in color and have a firm, but have a bit of a little give when you press on them. For more information on shopping for Persimonne, refer to our information sheet on Persimmon. 

Nutrition per serving – calories: 257, fat: 8g (saturated: 2g), carbohydrates: 33g, protein: 5g, fiber: 8g, sugar: 4g, sodium: 204mg

• 1 Meyer lemon 

• 3 tablespoons extra-virgin olive oil 

• 2 tablespoons chopped shallots

• 2 teaspoons chopped fresh thyme 

• 2 teaspoons honey

• Kosher salt and freshly ground black pepper  (1/4 teaspoon kosher salt and 1/4 teaspoon pepper)

• 12 cups of assorted greens of your choice (watercress, baby arugula, baby spinach, Frisse, or Boston lettuce are all good choices. Mix them up to get some variations of textures and flavors)

• 1 1/2 cups thinly sliced radicchio, about 1 medium head

• 2 firm-ripe to soft-ripe Fuyu persimmons, cored and sliced into half-rounds

• 1 medium Fennel bulb, quarters, cored and thinly sliced 

• 3 ounces feta cheese, crumbled 

Using a sharp knife, remove the skin and pith from the lemon. Dice the lemon flesh into ¼ inch pieces, remove any seeds (you can do this on a plate so that you can catch the excess juices. Measure out ¼ cup of diced lemons and 2 teaspoons of lemon juice. Whisk oil, diced lemon, lemon juice, thyme, shallots, honey, and ¼ teaspoon salt, and ¼ teaspoon pepper in a large bowl. 

When you are ready to serve, toss in the greens, radicchio, and fennel. Taste for seasoning. Transfer to a large salad bowl or serving platter. Top with the persimmon and cheese. Serve.