Persimmon and Arugula Salad with Pomegranate Seeds, Mint, and Feta

Name: Persimmon and Arugula Salad with Pomegranate Seeds, Mint, and Feta
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters baby arugula; 59 milliliters crumbled feta; 2 Tbsps finely chopped fresh mint leaves; 3 Fuyu persimmons; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters olive oil; 59 milliliters pomegranate seeds; 59 milliliters red wine vinegar

Persimmon and Arugul A mixture of baby arugula, feta, fuyu persimmons, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

Whisk red wine vinegar and olive oil in a small bowl. Season with salt and pepper and whisk again.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Olive Oil

Equipment you will use

Whisk

Bowl

Trim persimmon tops and ends, and peel skin using a vegetable peeler. Halve and cut persimmons into thin slices.

Ingredients you will need

Persimmon

Vegetable

Equipment you will use

Peeler

Place persimmons in a large bowl along with pomegranate seeds, arugula, mint, and feta. Toss with vinaigrette, garnish with cracked black pepper, and serve immediately.

Ingredients you will need

Cracked Black Peppercorns