Arugula and Persimmon Salad
This week I had the pleasure of truly experiencing what arugula should taste like. We bought arugula that was picked not half an hour before we got it and the pure arugula taste that came through was unbelievable-super peppery but with deliciously tender leaves. It was actually my husband who dreamed up this salad. I suggested to have it with Feta cheese so that there would be an explosion of sweet, peppery, salty and tangy with every bite but my husband thought Parmesan would go better. We tried it both ways and Parmesan won out because the Feta was slightly too strong. To me the best part is the persimmon- while persimmons are in season we go through about 30 a week! I throw them in salads all the time and they add great sweetness, texture and color. Either way it made for a delicious and refreshing lunch and if you can get fresh arugula I would urge you to try this. Enjoy!
5 cups arugula, rinsed and dried
2 Fuyu persimmons, sliced
1 cup shredded Parmesan cheese
1/8 cup slivered almonds, toasted
For the Dressing:
1/4 cup balsamic vinegar
1/3 cup light olive oil
3 Tbl Agave Necter (or honey)
salt and pepper to taste
Whisk the dressing ingredients together and pour over salad.