Persimmon and Pear Salad with Blue Cheese and Pecans



4 cups mixed greens, spinach or arugula

23 ripe Fuyu persimmons, or Japanese pears, cored and cut into thin slices*

1 cup thinly sliced cucumber, ideally English or Persian cucumber

Good quality blue cheese, crumbled (feel free to substitute Gorgonzola, Feta, or Ricotta Salata)

2/33/4 cup toasted or candied pecan halves or pieces (or substitute hazelnuts)

Pomegranate seeds (optional)


1/3 cup light olive or nut oil

1/3 cup seasoned rice vinegar plus a pinch of Rain’s Choice Vanilla Sugar or 1/4 cup fruit vinegar and 1 teaspoon Rain’s Choice Vanilla Sugar

1/2 teaspoon Rain’s Choice pure Vanilla Extract or to taste

salt and pepper to taste


Set out salad plates and divide the greens as the base. Decoratively arrange persimmon and other fruit and cucumber slices on the plates. Sprinkle cheese over the salad, then pecans, and finally pomegranate seeds if using. Mix together dressing ingredients, adjust sugar and oil/vinegar ratio to taste, and drizzle dressing over all or serve it on the side. Salads can be assembled in advance and stored in refrigerator.


Feel free to use both fruits or use grapes for one of the fruits.