Persimmon and Arugula Salad

We blog about this recipe here.

Persimmon and Arugula Salad

Whatever nuts you use might be enhanced by the roasting, but don’t fret if you don’t have time.  Just chop up the nuts – and use them fresh.

  • 2/3 c hazelnuts (or pecans), coarsely chopped (if you skip the toasting of the nuts, life will go on)
  • 2 small shallots, thinly sliced
    1/3 c apple cider vinegar (or red wine vinegar)
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/3 c olive oil
  • 2 small Fuyu persimmons, peeled and thinly sliced
  • about 8 oz arugula (or kale, chopped and massaged with 1 T olive oil)
  • Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees

Spread the hazelnuts on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned. When the nuts have cooled, chop them coarsely.

Place the shallots, vinegar, honey, mustard and salt in a bowl and let sit 5 minutes.  Remove the shallots from the marinade.  Whisk the olive oil into the marinade. In a large salad bowl, toss the persimmons and marinated shallots with the dressing, adding a little at a time until the taste is right.  Mix in the arugula and taste for seasoning. Arrange the salad on a platter and scatter the hazelnuts over the top.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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