Persimmon Salad
6 small or 4 large
Fuyu persimmons (about 1 ½ lbs), cut into wedges
5 Medjool date,
pitted and cut into slivers
½ cup salted
cashews, very roughly chopped
1 tbsp finely
chopped crystallized ginger
¼ cup honey
¼ tsp kosher salt
Lime wedges
Toss persimmons with dates and cashews in a medium bowl. In a small microwave-safe bowl, whisk together ginger, honey, and salt. Microwave until honey is thin enough to drizzle, about 20 seconds. Whisk again, then drizzle on salad and toss to coat. Serve with lime wedges to squeeze on top.
By: Stephanie Dean
