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Fuyu Persimmon and Arugula Salad
Source: Armando Paniagua, Rose Pistola Restaurant.
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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
- In a sauté pan, add a touch of olive oil and the sliced almonds.
- Sauté the almonds over low heat for about 2 minutes, or until lightly toasted brown.
- Wash and dry the greens.
- Peel and slice the persimmons.
- In a salad bowl, toss together the greens, persimmons, walnut oil & almonds.
- Add salt and pepper to taste.