Arugula and Persimmon Salad

Name: Arugula and Persimmon Salad
Total time: 30 min
Ingredients: 3/4 cup pecan halves 6 to 8 oz.; halloumi cheese; 2 to 3 Tbsp. corn starch; 2 Tbsp. extra-virgin olive oil; 2 ripe fuyu persimmons; 6-8oz baby arugula; 2 roasted and peeled red beets, sliced into segments pre-roasted, vacuum-sealed beets sold in the produce section; 2 medium avocados, sliced; White Wine Vinaigrette; 2 Tbsp. minced shallots; 2 Tbsp. white wine vinegar or sherry vinegar; 1 tsp honey; 1 tsp Dijon mustard; 1/2 cup extra-virgin olive oil; salt; cracked black pepper

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Ingredients

3/4 cup pecan halves 6 to 8 oz.
halloumi cheese
2 to 3 Tbsp. corn starch
2 Tbsp. extra-virgin olive oil
2 ripe fuyu persimmons
6-8oz baby arugula
2 roasted and peeled red beets, sliced into segments pre-roasted, vacuum-sealed beets sold in the produce section
2 medium avocados, sliced
White Wine Vinaigrette
2 Tbsp. minced shallots
2 Tbsp. white wine vinegar or sherry vinegar
1 tsp honey
1 tsp Dijon mustard
1/2 cup extra-virgin olive oil
salt
cracked black pepper