Winter Chicory With Persimmons
When persimmons start to make their way from the trees to our kitchen, we find any excuse to eat them—often with just a squeeze of lime juice and a sprinkle of cayenne pepper. But on slightly extravagant winter afternoons, we use persimmons to create hearty, nutrient-rich salads like this one.
In a small bowl, make the dressing. Whisk all the lime juice, fresh thyme, extra-virgin olive oil and cayenne pepper together.
In a large salad bowl, mix the chicory, persimmons, pecans, pomegranate seeds, and blue cheese.
Pour the dressing over the salad and toss until evenly coated. Top with sea salt and black pepper. Garnish with a lime slice topped with a sprinkle of cayenne pepper.