Instructions: Wash arugula, radicchio and watercress. Spin dry in salad spinner and tear into manageable pieces. Peel and quarter persimmons, cut out cores and slice flesh thinly crosswise. Quarter onion and red bell pepper and slice very thinly. Slice yellow bell pepper into thin rings. Break Roquefort cheese into little chunks. Combine arugula, radicchio, watercress, persimmons, onion, red and yellow peppers, cheese, walnuts and raisins in large bowl. Drizzle with olive oil and toss gently until every leaf glistens. Add balsamic vinegar and salt and pepper to taste, toss again and serve.

Makes 8 generous
servings or 10 to 12 small ones.Each of 8 servings contains about:222

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.