Ingredients

• 3/4 cup whole-berry cranberry sauce (purchased or homemade)
• 1/4 cup fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon golden brown sugar
• 6 tablespoons extra-virgin olive oil
• 2 heads of Bibb lettuce, coarsely torn
• 4 Fuyu persimmons, peeled, sliced
• 1 cup (generous) crumbled blue cheese
• Candied Pecans

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Instructions

1. Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper.
2. Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans.