Photo by Gentl and Hyers, food Styling by Susie Theodorou, prop Styling by Nina Lalli
This salad template has three crucial parts: sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese. Use whatever’s in season—we love a mix of clementines, ricotta salata, and pistachios for winter; Bosc or D’Anjou pears, parmesan, and hazelnuts for fall; persimmon, mild blue cheese, and pecans for spring; and figs, honey toasted walnuts, and Manchego for summer. Ideally, let everything sit for 15 minutes before serving, so the fruit juices can mingle with the dressing on the plate. This recipe is from Where Cooking Begins by Carla Lalli Music.
Recipe notes
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Persimmons, Please
Persimmons are a decadent treat of late fall, as great in salads as they are in baked goods.
