1 chayote, peeled, pitted and thinly sliced
1 bunch spinach, stemmed, washed and dried
1 small red onion, thinly sliced
2 oranges, peeled and sliced
1/2 cup toasted chopped Brazil nuts
4 ounces ricotta, formed into balls
Combine chayote, spinach, red onion and orange slices in salad bowl. Season to taste with salt and pepper.
Just before serving, top with toasted nuts and ricotta balls. (Or compose salad on large platter.) Serve with Persimmon Dressing. Makes about 6 servings.
1 very ripe persimmon, peeled
1/4 cup oil
1 to 2 tablespoons rice vinegar (depending on tartness of persimmon)
1/2 teaspoon sugar
2 teaspoons minced fresh sage
1 clove garlic, minced
1/4 cup mayonnaise
2 to 4 tablespoons orange juice
Process persimmon pulp in blender until smooth. Remove from blender and place in small bowl. Mix in oil, rice vinegar, sugar, sage, garlic and mayonnaise.
Add orange juice to desired consistency. Season to taste with salt and pepper. Makes about 1 cup.Copyright © 2015, Los Angeles Times