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20 mins

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.

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  • Step 1

    In a small bowl, make the dressing. Whisk all the lime juice, fresh thyme, extra-virgin olive oil and cayenne pepper together.

  • Step 2

    In a large salad bowl, mix the chicory, persimmons, pecans, pomegranate seeds, and blue cheese.

  • Step 3

    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.

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