Arugula Salad with Persimmon and Almonds | RICARDO

Name: Arugula Salad with Persimmon and Almonds | RICARDO
Total time: 20 min
Ingredients: 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)

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Use fresh persimmon in this holiday salad recipe.

Keywords

salad recipe
holiday side dish
holidays
persimmon recipe

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Ingredients

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)