Ingredients   

2 large persimmons, stemmed, quartered & thinly sliced
1 large pear stemmed, quartered & thinly sliced
4 handfuls mixed salad greens
1/3 cup feta cheese, crumbled
1/3 cup dried cranberries
1/3 cup mixed almonds, walnuts & pumpkin seeds (or nuts/seeds of choice)
1 small handful fresh fennel fronds & edible flowers (or herbs of choice)

Dressing ingredients

2 tablespoons avocado oil
1 ½ tablespoons apple cider vinegar
1 tablespoon maple syrup
Pinch salt & pepper

Method    

In a jar add dressing ingredients. Cover with a lid and shake until combined

Place salad greens in a large bowl, pour over the dressing and toss gently until evenly coated. Arrange the salad greens on a serving plate with the sliced persimmon, pear, crumbled feta cheese, almonds, walnuts pumpkin seeds & cranberries

Garnish with freshly chopped fennel & flowers. Serve immediately