Cook the Book: Asian Pear Persimmon and Almond Salad

Ingredients

• 1/4 cup fresh lime juice
• 1 teaspoon roasted almond oil or extra-virgin olive oil
• 2 tablespoons honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne
• 2 ounces small, whole tender lettuces or salad mix (about 1 loosely packed qt.)
• 1 large Asian pear, cut into thin wedges
• 2 firm-ripe Fuyu persimmons, cut into thin wedges
• 1/3 cup sliced almonds, toasted

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