The Winter has arrived, but here in Los Angeles, this season feels more like an extension of Fall. Chef Jamie, owner of Pizza of Venice, is a big fan of the holidays with its glowing lights, good times with friends and family, and the delicious food that we can still get fresh from the farmers markets. This is the perfect salad to eat along side your holiday meal, and it's full of nutrient-dense foods like arugula, kale, persimmons, & beets. The lemon vinaigrette is a tangy & slightly sweet addition that creates a beautiful harmony amongst the flavors. 

Remember to stay present this holiday season, chew slowly and eat mindfully. Add a variety of fruits and vegetables to your diet to keep your body in a vibrant state of health. Enjoy! 


Serves 2

            Ingredients //

1 Large Handful Baby Kale & Arugula Mix

1 Fuyu Persimmon, Sliced

2 Baby Beets, Raw, Peeled and Thinly Sliced

1 Tablespoon Asiago Cheese, Grated (can substitute for goat or nut cheese) 

1 Radish, Thinly Sliced

2 Tablespoons Bell Pepper, Julienned


Lemon Vinaigrette

Large Batch for Several Salads

½ Cup Olive Oil

¼ Cup Lemon Juice

¼ Cup Rice Vinegar

1 tablespoon of Dijon Mustard

¼ Cup Honey

Zest of 1 lemon

Salt and Pepper to taste

Method // 

Combine all ingredients except for the oil in a mixing bowl. Slowly whisk in the oil. Taste and adjust seasonings.

To dress the salad, assemble all ingredients, place greens in a salad bowl and slowly add dressing and toss salad, 2 or 3 tablespoons should be enough. Transfer greens onto a serving platter and artfully arrange remaining ingredients: persimmon, radish, beets, Asiago cheese, and bell pepper. Enjoy.