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Persimmon-Arugula Salad


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

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