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  Persimmon Fall Salad


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INGREDIENTS
2 firm non-astringent persimmons, sliced into thin crescents
2 small firm apples, cored and sliced into thin crescents
Juice and zest of one lime or lemon
1/2 cup whole or slivered almonds, roasted
1/4 cup Ginger Honey
OPTIONAL GARNISH: slivered crystallized ginger, dried cranberries, pomegranate seeds

DIRECTIONS
Toss together persimmon and apple slices with lime zest and juice. Place in serving bowl.
Arrange almonds over fruit and pour Ginger Honey over everything. Do not mix!
Top with any desired garnish. Serve immediately.
Cover and refrigerate leftovers.

Copyright © 2014 Stefanie Samara Hamblen