Asian pear, persimmon, and almond salad

1/4 cup fresh lime juice
1 t roasted almond oil or extra-virgin olive oil
2 T honey
1/4 t. kosher salt
1/8 t. cayenne (This small bit adds quite a kick; I wouldn't want to add any extra)
2 oz. small, whole tender lettuces. (Translated for my kind of cook:  Grab a head of butter lettuce from your veggie box, wash and pick off enough for four salads)
1 lg. unpeeled Asian pear, cut into the thinnest possible wedges
2 firm-ripe unpeeled Fuyu persimmons, cut into thin wedges
1/3 cup toasted sliced almonds

1.  In a medium bowl, whisk lime juice, oil, honey, salt and cayenne until blended.
2.  Mix greens with the fruit, add dressing and toss.  Plate.

Makes four salads