Arugula Salad with Persimmons & Pomegranate Seeds
Yield: serves 4
Time: 10 minutes
Ingredients
1 bunch arugula, washed, stems trimmed
2 persimmons, washed, peeled, thin sliced
1/4 pomegranate, washed, peeled, to yield 1/4 cup pomegranate seeds
1 tablespoon hazelnuts, roasted, peeled, crushed
2 tablespoons olive oil
1/4 cup balsamic vinegar, slowly reduced to 1 tablespoon
Method
Tear
the arugula leaves off the stem and put into a salad bowl. Add the
sliced persimmons and pomegranate seeds. Drizzle with olive oil and
reduced balsamic vinegar. Crush the hazelnuts with the flat of a chefs
knife and sprinkle them on the salad.
Toss and season to taste with freshly ground black pepper.
- Recipe courtesy of David Latt
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