Arugula Salad with Persimmon, Pomegranate, and Sherry Vinaigrette

Print

Arugula Salad with Persimmon, Pomegranate, and Sherry Vinaigrette

Ingredients

Scale

Serves 4

  • 1/2 lb baby arugula
  • 12 fuyu persimmons
  • 1/2 pomegranate, seeds removed
  • Pecorino Romano
  • Sea salt
  • Freshly ground black pepper

Sherry Vinaigrette

  • 1/8 C sherry vinegar
  • 1/8 C red wine vinegar
  • 1/21 C extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper

Instructions

To make the vinaigrette, combine the ingredients in a jar and shake to combine.

Place the arugula in a large bowl. Slice the persimmon in half and then into small wedges. Add persimmon and pomegranate to the arugula.

With a vegetable peeler, shave a generous amount of pecorino romano into the salad along with several grinds of black pepper. Toss with enough sherry vinaigrette just to coat. Taste and season with more vinaigrette and sea salt as necessary. Serve immediately.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!