Arugula Salad with Persimmon

IMG_1551

Baby Arugula
One or two Fuyu Persimmon (the hard ones) peeled and sliced
Shaved Manchego cheese
Shallots chopped fine
Apple cider vinegar
Walnut oil
Olive oil

Soak the shallots in a couple of tablespoons of vinegar and a pinch of salt for 15 minutes.  Whisk in a table spoon of walnut oil and 3 tablespoons of olive oil (or to taste).  Add black pepper, again to taste.  Toss the persimmons (I love the ones from Hamada Farms!) and arugula with the dressing then top with shaved Manchego.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s