Salad of Arugula and Persimmons

Fuyu persimmons are abundant in Southland farmers markets, along with peppery arugula and good sweet onions. This salad, with its peppers and fruit, is a dazzler.

3 good-sized bunches arugula (about 1 1/2 quarts, torn)

1 small head raddichio

1 small bunch watercress

2 medium Fuyu persimmons

1 small sweet onion such as Maul or Texas Trophies

1/2 red bell pepper

1 small yellow bell pepper

1/2 pound Roquefort cheese

1/2 cup walnut pieces

1/3 to 1/2 cup raisins (optional)

3 to 4 Tbsp green olive oil

2 to 3 Tbsp balsamic vinegar

salt and pepper

Wash arugula, raddichio and watercress. Spin dry in salad spinner and tear into manageable pieces.

Peel and quarter persimmons, cut out cores and slice flesh thinly crosswise. Quarter onion and red bell pepper and slice very thinly. Slice yellow bell pepper into thin rings. Break Roquefort cheese into little chunks.

Combine arugula, raddichio, watercress, persimmons, onion, red and yellow peppers, cheese, walnuts and raisins in large bowl. Drizzle with olive oil and toss gently until every leaf glistens. Add balsamic vinegar and salt and pepper to taste, toss again and serve.