Fuyu Persimmon and Arugula Salad

Source: Armando Paniagua, Rose Pistola Restaurant.

Recipe Type: Salads | Seasons: Autumn, Winter

Serves 6

INGREDIENTS

½ pound whole fuyu persimmons
1 pound arugula (can substitute watercress if available)
2 ounces walnut oil
2 ounces sliced almonds
Salt and black pepper
Olive oil

PREPARATION

1. In a sauté pan, add a touch of olive oil and the sliced almonds.

2. Sauté the almonds over low heat for about 2 minutes, or until lightly toasted brown.
3. Wash and dry the greens.
4. Peel and slice the persimmons.
5. In a salad bowl, toss together the greens, persimmons, walnut oil & almonds.
6. Add salt and pepper to taste.

 

Farmers Market Ingredients

Arugula

Persimmons

Almonds