This recipe is courtesy of The Sunset Cookbook.

A mix of vivid chartreuse and bronze lettuces really sets off the fruits' fall colors.

Serves 4     Time 20 minutes

• 1/4 cup fresh lime juice
• 1 tsp. roasted almond oil or extra-virgin olive oil
• 2 tbsp. honey
• 1/4 tsp. kosher salt
• 1/8 tsp. cayenne
• 2 oz. small, whole tender lettuces or salad mix (about 1 loosely packed qt.)
• 1 large Asian pear, cut into thin wedges
• 2 firm-ripe Fuyu persimmons, cut into thin wedges
• 1/3 cup sliced almonds, toasted

1. In a medium bowl, whisk lime juice, oil, honey, salt and cayenne until blended.
2. In another medium bowl, gently mix lettuces with 1 to 2 tbsp. dressing. Add pear, persimmons, and almonds to bowl with remaining dressing and mix gently to coat.
3. Divid lettuce among salad plates. Spooon fruit mixutre on top.