Salad Ingredients  
Amounts listed are per serving

• 1 cup greens
• 1/2 Japanese firm, ripe persimmon, cut into thin slices
• (Japanese pear can be substituted)
• 1/4 to 1/2 cup of seeded or seedless red grapes
• 1/4 cup good quality blue cheese, crumbled
• handful of toasted or candied pecan halves or pieces
• sprinkling of pomegranate seeds (optional)

Dressing Ingredients

• 1/4 cup light olive or nut oil
• 1/4 cup seasoned rice vinegar plus a pinch of vanilla sugar or
• 1/4 cup fruit vinegar and 1 teaspoon vanilla sugar
• 1/2 - 1 teaspoon pure vanilla extract or to taste
• salt and pepper to taste

Instructions

Set out salad plates and place greens as the base. Decoratively arrange persimmon and grapes on the plates. Sprinkle blue cheese throughout salad, then pecans, and finally pomegranate seeds. Mix together dressing ingredients, adjust sugar and oil/vinegar ratio to taste, and serve. Drizzle dressing over all. Salads can be assembled in advance and stored in refrigerator.

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