Persimmons are only in season during late fall and early winter, and they make a perfect addition to a holiday salad! Be sure to use fuyu persimmons in this recipe. There is no need to peel them if they are ripe enough. The combination of spicy arugula, bitter radicchio, the sweet and creamy persimmons, all paired with maple roasted cinnamon pecans and the cider vinaigrette is truly incredible. If you eat dairy, crumble about 4 ounces of feta on top of the salad.
