Chicory, Persimmon, and Almond Salad

Craving a winter time salad? This is the dish…

Chicories with Almonds and Persimmon

Serves 2

1 medium-sized head Chicory (looks like a small multi-colored cabbage), leaves washed and dried

1 Fuyu persimmon, peeled and diced

1/4 cup toasted almonds, chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

2 scallions, chopped

2 tablespoons unrefined extra virgin olive oil

1-2 tablespoons balsamic vinegar

sea salt and pepper to taste

Place washed chicory leaves in a large bowl. Peel and dice the persimmon and add it to the lettuce. Throw in chopped almonds, cilantro, mint and scallions.

Drizzle with balsamic vinegar and olive oil, sprinkle with salt, toss, and you are done!