Arugula Salad with Persimmon and Almonds
Arugula Salad with Persimmon and Almonds
Rating: (1 rated)
  • 1 small shallot, thinly sliced
  • 2 tbsp (30 ml) sherry vinegar
  • 3 tbsp (45 ml) olive oil
  • 6 cups (140 g) arugula
  • 2 figs, quartered
  • 1 large non-astringent or astringent persimmon (or 2 small), peeled and thinly sliced into wedges
  • 1/3 cup (60 g) roasted almonds, roughly chopped
  • 1/3 cup (35 g) Manchego or sharp cheddar cheese, roughly crumbled (see note)
  • Preparation
  • In a large bowl, combine the shallot with the vinegar. Let marinate for 2┬áminutes to soften the shallot. Season with salt and pepper.
  • Add the oil, then the remaining ingredients, mixing gently. Adjust the seasoning. Transfer the salad to a serving dish.
  • Description
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