Fuyu Persimmon Salad with Arugula & Pomegranate

Name: Fuyu Persimmon Salad with Arugula & Pomegranate
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp aged balsamic vinegar; 710 milliliters arugula; 1 Tbsp coconut vinegar (you may substitute any white vinegar); 2 fuyu persimmons; 59 milliliters extra-virgin olive oil; 1 pinch freshly cracked black pepper; 118 milliliters pomegranate seeds; 1 teaspoons sea salt

Fuyu Persimmon Salad with Arugula & Pomegranate might be just the side dish you are searching for. This gluten free, primal, and whole 30 recipe serves 6. One serving contains 96 calories, 1g of protein, and 9g of fat. Head to the store and pick up fuyu persimmons, freshly cracked pepper, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Cut the top off the persimmons, then using a vegetable peeler, peel the skin off too. This is optional as the skin is edible. Use a mandoline to carefully slice crosswise paper-thin slices, exposing the starburst in the center of each slice.In a small bowl whisk together the oil with the vinegars, salt and pepper.In a large salad bowl toss the arugula and the pommegrantae seeds with the vinaigrette to coat. Divide the salad among six plates and top each with slices of persimmon.

Ingredients you will need

Salt And Pepper