Persimmon Salad

This exotic holidaytime delicacy combine to invitingly with avocado and greens in a lemony dressing.

Makes 8 servings.

8 cups broken mixed salad greens
1 firm ripe avocado, halved,peeled,seeded and sliced
1 persimmon, stemmed, halved and sliced
Honey Dressing (recipe follows)

Procedure:
1. Place greens in a large salad bowl. Arrange avocado and persimmon slices, alternately, in a ring on top. (Tip: Peel avocado just before serving so it will keep its bright green color.)
2. Drizzle Honey Dressing over salad; toss to mix well.

Honey Dressing:
Combine 1/4 cup olive or vegetable oil, 2 tablespoons lemon juice, 1 tablespoon honey and 1/4 teaspoon salt in a jar with a tight-fitting lid; shake well to mix. Makes about 1/2 cup.