Endive, Persimmon and Date Salad
Serves 4

Vinaigrette
1 Tbsp  extra-virgin olive oil
1 Tbsp  apple cider vinegar
1 tsp  Dijon mustard
1 tsp  honey
2 Tbsp  orange juice
 tsp  orange zest
 tsp  fresh rosemary; minced
Salt and pepper; to taste

Salad
2 bunch  endive; washed and chopped
2 small  Fuyu persimmons*
4 each  dates; thinly sliced
2 Tbsp  lightly toasted pecans; sliced lengthwise

For the vinaigrette, whisk all ingredients in a small bowl and set aside.

In a large bowl, add the dandelions and persimmons. Pour half of the vinaigrette and toss until coated. Divide evenly among four plates. Add dates and pecans to each plate. Drizzle with the remaining vinaigrette.

* Fuyu persimmons are apple shaped and rather heavy for their size. Their skin ranges from pale yellow-orange to brilliant reddish-orange; generally, the darker the color, the sweeter the taste.  These are grown in California and harvested through late December and are perfect this time of year.