Crisp sweet Fuyu persimmons contrast with peppery arugula and tart pomegranate in this perfectly seasonal salad.
- 2 fuyu persimmons
- ¼ cup extra-virgin olive oil
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon coconut vinegar (you may substitute any white vinegar)
- ½ teaspoon sea salt
- 1 pinch freshly cracked black pepper
- 3 cup arugula
- ½ cup pomegranate seeds
Cut the top off the persimmons, then using a vegetable peeler, peel the skin off too. This is optional as the skin is edible. Use a mandoline to carefully slice crosswise paper-thin slices, exposing the starburst in the center of each slice.
In a small bowl whisk together the oil with the vinegars, salt and pepper.
In a large salad bowl toss the arugula and the pommegrantae seeds with the vinaigrette to coat. Divide the salad among six plates and top each with slices of persimmon.