Arugula and Persimmon Salad with Pistachio Vinaigrette

Name: Arugula and Persimmon Salad with Pistachio Vinaigrette
Yield: 4 servings
Ingredients: 1 1/2 pound arugula, washed and spun dry; 1 2 Fuyu persimmons, stemmed and sliced into thin rounds; 1 1 tablespoon lemon juice; 1 2 tablespoons extra-virgin olive oil; 1 1/8 cup water; 1 1/4 cup pistachios; 1 1/2 teaspoon sea salt

From the kitchen of Carly

Peppery arugula meets sweet, silky persimmon rounds in this elegant pairing. A pistachio vinaigrette, bright with lemon and nutty throughout, brings everything together. Simple enough for weeknight dinner, sophisticated enough for guests.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 pound arugula, washed and spun dry
12 Fuyu persimmons, stemmed and sliced into thin rounds
11 tablespoon lemon juice
12 tablespoons extra-virgin olive oil
11/8 cup water
11/4 cup pistachios
11/2 teaspoon sea salt

Instructions

In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.