Arugula And Persimmon Salad With Pistachio Vinaigrette Recipes

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ARUGULA AND PERSIMMON SALAD WITH PISTACHIO VINAIGRETTE



Arugula and Persimmon Salad with Pistachio Vinaigrette image

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

Provided by Alejandro Junger

Time 15m

Yield 2 servings

Number Of Ingredients 7

1/2 pound arugula, washed and spun dry
2 Fuyu persimmons, stemmed and sliced into thin rounds
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1/8 cup water
1/4 cup pistachios
1/2 teaspoon sea salt

Steps:

  • In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
  • Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.

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