Thank you to my cooking instructor, Gloria Martin- so many fond memories of attending classes in your living room in Raytown!

1 bunch of watercress (or other fancy greens like frisee, arugula, endive)

4 ripe, bright orange persimmons

4 white or pink grapefruit

Wash greens well and spin dry.  Chill.  Save until you are ready to plate the salads.

Cut the skin and the pith from each grapefruit.  Cut in half top to bottom and take out the white insides and any seeds.  Slice the grapefruit into half moon slices less than 1/4 inch thick.

Cut the green stem off the top of each persimmon.  Cut off about 1/4 inch from the bottom.  Cut persimmons in half top to bottom and lay flat on cutting board, and slice into half moon slices same thickness as the grapefruit.

Plate the salads, beginning with a bed of greens.  Arrange the grapefruit and persimmon alternating them.  Pass the lime dressing separately.


Lime Dressing:

1 1/2 cup mayonnaise

3 T. fresh lime juice

2 T. sugar

Whisk together until the sugar is dissolved.