This is my favorite fall salad! It’s so scrumptious and full of vitamins, minerals, and antioxidants. The lettuce has a delicate, mildly sweet flavor that works beautifully with the sweet/tart flavor of the persimmon and dried cherries. The green beans add substance and the pistachios and shallot add a ton of flavor and crunch. It’s so good that I’ve decided to add it to my Thanksgiving menu this year. The great thing about making this for a holiday or dinner party is you can make the persimmon pickles and cook the green beans a couple of days ahead of time, making it really easy to put together on the big day. Ingredients: Serves 4 Green Beans: 1/2 lb Green Beans, trimmed 1 tsp salt Shallot: 3-4 Tbsp Olive Oil 1 Shallot, thinly sliced, separated into rings Salad: 1 head Butter or Green Leaf Lettuce 1/4 cup Pistachios 1/4 cup Dried Cherries 8 slices Ginger-Chili Pickled Persimmon Sea Salt & Black Pepper Dressing: 3 Tbsp Vinegar from the Pickles 1/4 cup + 2 Tbsp Olive Oil Juice of 1/2 …