With the sweetness of the nuts, the zing of the lime, the crunch of the fennel and glorious hue of the persimmons, this salad is a winner no matter what you serve it with. If you can’t find finger limes, you can substitute with a teaspoon of lime zest added to the dressing.
Persimmon, Fennel & Candied Pecan Salad
200g baby spinach leaves
1 firm persimmon finely sliced
1 baby fennel finely sliced
2 finger limes
2 tspns castor sugar
¼ cup olive oil
2 tspn maple syrup
2 tbspn apple cider vinegar
Dry fry pecans in a non stick frying pan for a couple of minutes until they begin to toast. Remove nuts and sprinkle sugar in the frying pan. When sugar has melted, return nuts to pan and stir through the sugar. Remove from pan and set aside to cool.
Arrange spinach, fennel and persimmon in a dish. Cut open finger limes and squeeze pulp out over the salad. Add pecans. Combine dressing ingredients and pour over.