- 4 fuyu persimmons, peeled and cut into thin strips
- 1/4 lb. mesclun salad greens
- 1 small head of frisee, with rough green parts removed
- 6 Tbs. orange juice
- 1 Tb. brown sugar
- 1 Tb. olive oil
- Salt and pepper to taste
- Optional: 1/4 cup pecans, toasted & coarsely chopped
Wash salad greens and frisee as needed and allow to drain. Toss gently with persimmon. In a small bowl, whisk the orange juice, brown sugar and olive oil and drizzle evenly over the salad. Chopped pecans optional!