I love the Internet!! I belong to about 200 different cooking threads,which with many thanks from the fella,has cut down on the hoarding of cooking magazines. Often when I browse my reader thread,I look for recipes that are budget friendly,tasty and seasonal if 
possible. This week I found quite a ditty of a recipe. It melds kale and persimmons,Fuyu persimmons in fact. Fuyu’s are a deeply orange fruit that is firm,crispy and delicately sweet when not fully ripe and darker,jelly-like and amazingly sweet when fully ripe. It is not an overwhelming kind of sweet,but a unique,deep honey and deliciously rich type of sweet. Their looks are much like an orange tomato. The kale in this recipe is not cooking but marinated in lemon juice to soften the leaves but still hold the crunch factor. I hope you enjoy this as much as I did.
KALE AND PERSIMMONS SALAD
Gleaned from theyearinfood.com
For the salad:
5-6 cups shredded kale,loosely packed
1 large Fuyu persimmon,thinly sliced
1 cup chopped,roasted walnuts
1/2 cup gorgonzola or blue cheese
juice of 1/2 lemon
For the dressing:
1/4 cup Greek yogurt
1/4 cup olive oil
1 clove garlic,minced
juice of 1/2 lemon
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
salt and pepper to taste
Mix the kale with the juice of half a lemon and leave to marinate in the fridge for about an hour.
Meanwhile,prep the dressing by whisking the olive oil into the yogurt. Then,blend in the juice of the other lemon half,garlic,Worcestershire sauce and mustard. Season to your liking with salt and pepper and set aside.
Crumble the cheese,slice the persimmons and chop the walnuts if this hasn’t been done. Gently toss the persimmons and walnuts with the kale.
Drizzle the dressing over the salad and toss. Top the salad with the gorgonzola or blue cheese.
Enjoy!!!
