Molly Sims

If you’re looking for an easy yet delicious last-minute Christmas recipe, you’re in luck! I’ve asked my friend and chef Gavan Murphy to step in again, and boy has he delivered. Persimmons, which are in season during the fall and winter months, add an unexpected twist to this butter lettuce salad. And best of all, like all of Gavan’s recipes, it’s healthy!

I hope you have a wonderful holiday! What’s on your menu?

Love, Molly

Persimmon Butter Lettuce Salad


Serves 4

1 large head of butter lettuce, Boston lettuce or any lettuce from your garden as I used
3 medium-size firm but ripe Fuyu persimmons, peeled and diced
1 ripe avocado, peeled and diced
1/2 cup crumbled bleu cheese
1/4 cup chopped toasted hazelnuts

Champagne Vinaigrette:
2 tbsp. champagne vinegar
1 tbsp. shallot, minced
1 1/2 tsp. Dijon mustard
1 tsp. agave
1/3 cup olive oil
salt and pepper to taste

Directions:
Combine vinegar, shallot, agave and mustard in small bowl or food processor. Gradually whisk in oil. Taste and season dressing with salt and pepper.

Place lettuce in a large bowl. Sprinkle with persimmons, cheese, nuts and avocado. Drizzle champagne vinaigrette over the top and you've got yourself one gorgeous, delicious Christmas salad!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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