Arugula Salad with Persimmons and Toasted Pecans
 
 
Author:
Serves: 4-6
Ingredients
  • 4 cups wild arugula, packed
  • 2 fuyu persimmons, cored and sliced into thin half moons
  • ½ cup crumbled feta or goat cheese
  • ½ cup toasted chopped pecans
  • For the dressing
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
Instructions
  1. Wash and dry the arugula well and place in a salad bowl.
  2. Toast the pecans in a cast iron skillet over medium heat. Watching carefully and stirring often, cook until the nuts are lightly browned and fragrant, about 3 minutes. Remove and let cool.
  3. Add the sliced persimmons, cheese and cooled nuts to the salad bowl.
  4. Put all dressing ingredients in a jar with a tight fitting lid and shake vigourously until well mixed.
  5. Toss salad with dressing and serve.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/12/24/arugula-salad-with-persimmons-and-toasted-pecans/