Mild sweet persimmons brighten up peppery arugula in this simple, pretty salad.
Prep Time: 15 minutes
Cook Time: 00 minute
Ingredients:
- 1 bunch arugula
- 1 to 2 fuyu persimmons
- 3 Tbsp. olive oil
- 1 Tbsp. sherry vinegar, lemon juice, or red wine vinegar
- 1 clove garlic, minced (optional)
- 1/2 tsp. dijon mustard
- Salt to taste
- Freshly ground black pepper (optional)
Preparation:
- Rinse and dry arugula, set aside.
- Hull, peel, and slice persimmon(s) into wedges, set aside.
- In a large bowl, whisk oil, vinegar, garlic, and mustard into a creamy-looking dressing. Add salt and pepper to taste.
- Add arugula to bowl and toss gently but thoroughly to completely coat leaves with dressing.
- Add persimmon and toss to combine.
- Transfer salad into 4 to 6 plates. Make sure to evenly distribute persimmon wedges.
Makes 4 to 6 servings Persimmon Arugula Salad.
