1 Shallot sliced/slivered
1/2 teaspoon Kosher Sea Salt
2 Tablespoons Champagne Vinegar
1/4 teaspoon Sugar
3 Tablespoons Olive Oil
Cracked Black Pepper to taste
2 Persimmons peeled and sliced
6 cups loose Arugula
1/4 cup shredded or flake Parmesan
1/4 cup toasted Walnut pieces*
Place shallot and salt into a salad bowl. Mix and bruise shallot. Let rest for 10 minutes.
Add vinegar, sugar and oil to shallot. Stir all to combine.
Pepper to taste and stir in sliced persimmons.
Combine well and allow to rest for 10 minutes.
Mix in arugula and top with parmesan and toasted walnut pieces to serve.
*I usually toast the nuts by getting a cast iron pan hot. I cut the heat and add nuts, stir until fragrant and remove from the pan.
Makes 2 meal servings or 6 side servings