For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya persimmons, which can only be eaten when very soft.
Category: Salad
Cuisine: not set
3/4 cup freshly squeezed lemon juice
1/4 cup shallots minced
2 tablespoons grainy mustard
2 tablespoons fresh marjoram chopped
1 cup extra-virgin olive oil
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 heads escarole washed and torn into bite-size pieces
5 Fuyu persimmons very thinly sliced
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