Recipe: Autumn Crisp Salad with Persimmon Dressing

1 chayote, peeled, pitted and thinly sliced

1 bunch spinach, stemmed, washed and dried

1 small red onion, thinly sliced

2 oranges, peeled and sliced

Salt, pepper

1/2 cup toasted chopped Brazil nuts

4 ounces ricotta, formed into balls

Persimmon Dressing

Combine chayote, spinach, red onion and orange slices in salad bowl. Season to taste with salt and pepper.

Just before serving, top with toasted nuts and ricotta balls. (Or compose salad on large platter.) Serve with Persimmon Dressing. Makes about 6 servings.

Persimmon Dressing

1 very ripe persimmon, peeled

1/4 cup oil

1 to 2 tablespoons rice vinegar (depending on tartness of persimmon)

1/2 teaspoon sugar

2 teaspoons minced fresh sage

1 clove garlic, minced

1/4 cup mayonnaise

2 to 4 tablespoons orange juice

Salt, pepper

Process persimmon pulp in blender until smooth. Remove from blender and place in small bowl. Mix in oil, rice vinegar, sugar, sage, garlic and mayonnaise.

Add orange juice to desired consistency. Season to taste with salt and pepper. Makes about 1 cup.