Name: Persimmon & Arugula Salad
Yield: Makes 6 Servings
Cuisine: United States
Ingredients: Extra-virgin olive oil, 3 tablespoons; Arugula leaves, 8 cups; Fuyu persimmons, 2, cored; Soft fresh goat cheese, 3 ounces, cut into 6 slices; Salt and freshly ground pepper; Dijon mustard, 1 teaspoon; Slivered blanched almonds, ½ cup; Balsamic vinegar, 2 tablespoons

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Thanksgiving

By Lou Seibert Pappas

Published 2011

About

The addition of bright orange persimmons lends an autumnal touch to this salad of peppery arugula and creamy goat cheese. Buy Fuyu persimmons, which are firmer and smaller than the soft Hachiya.

Ingredients

Slivered blanched almonds, ½ cup
Balsamic vinegar, 2 tablespoons
Dijon mustard,

Method

Preheat the oven to 350°F. Spread the almonds on a small, shallow pan and toast, stirring once or twice to prevent scorching, until fragrant and slightly darkened, 8–10 minutes. Pour onto a plate to cool.

In a small bowl, whisk together the vinegar and mustard until blended. Wh