Arugula and Persimmon Salad with Pistachio Vinaigrette
A fresh and elegant salad featuring peppery arugula and sweet Fuyu persimmons, dressed with a creamy pistachio vinaigrette. This light yet satisfying dish combines crisp greens with tender persimmon slices for a perfect balance of flavors and textures.
2 servings
8 min
Ingredients
- •½ pound arugula, washed and spun dry
- •2 whole Fuyu persimmons, stemmed and sliced into thin rounds
- •1 tablespoon lemon juice
- •2 tablespoons extra-virgin olive oil
- •⅛ cup water
- •¼ cup pistachios
- •½ teaspoon sea salt
Cooking Instructions
- 1.
In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
3 min
- 2.
Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.
5 min
