It's hard to come across salad greens here in the heat of the summer, when you want them most. The upside is that we have a relatively long lettuce harvest - from October through June. This morning I picked up some lovely bags of "spicy mix" at the farmers market to replenish the many bags we ate and served last week. I'm looking forward to serving them at our Thanksgiving feast. It's the perfect foil for some of the sweeter things on your plate. All of the vegetables (and the fruit) can be purchased locally this time of year. Honey too.
1/2 lb. spicy mix salad greens
3 peeled and sliced persimmons (or apples if they're available)
2 cups thinly sliced fennel bulb
Small sweet onion, sliced
3/4 cup pecans, sliced
3/4 cup local goat cheese (or sliced boiled eggs)
Honey Mustard Dressing
3 tablespoons local honey
1 1/2 tablespoons dijon mustard
6 tablespoons rice vinegar
1 1/2 tablespoons olive oil
salt and ground black pepper to taste
Mix salad ingredients except for persimmons, shake dressing and pour over salad, then decorate with artfully placed persimmons.