Name: Greens, Persimmon Ricotta Salad with Orange Dressing
Ingredients: 3 cups packed Greens, (Spinach, Arugula etc.); 2 Persimmons, sliced; 1 cup Strawberries, halved; A few Pecans, or Walnuts; A handful Pumpkin Seeds; 1/2 cup Ricotta; 2 to 3 tablespoons Bitter Orange, Salad Dressing; 1/4 cup Olive Oil; 1 1/2 tablespoons Bitter Orange Marmalade, See Note 1; 2 tablespoons Vinegar; 1 teaspoon Dijon Mustard; Salt to taste

Ingredients

3 cups packed Greens, (Spinach, Arugula etc.)
2 Persimmons, sliced
1 cup Strawberries, halved
A few Pecans, or Walnuts
A handful Pumpkin Seeds
1/2 cup Ricotta
2 to 3 tablespoons Bitter Orange, Salad Dressing
1/4 cup Olive Oil
1 1/2 tablespoons Bitter Orange Marmalade, See Note 1
2 tablespoons Vinegar
1 teaspoon Dijon Mustard
Salt to taste

Steps

To make the salad dressing, place everything in a food processor or blender and blend till combined. The dressing will emulsify and become thicker.
Toss everything in two to three tablespoons of the salad dressing.
Reserve the extra dressing in an airtight container and refrigerate for up to a week.