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Author Notes: When I was a kid, persimmons were not as widely available as they are now, but they grow quite well in Southern California (and the trees are beautiful — they bear fruit after they lose their leaves, and look like they’re decorated for the holidays), and my family always looked for persimmons in the fall and winter. We used the Hachiya variety, which is elongated and heart shaped, and terribly astringent unless it’s gloriously squishily ripe, in breads, muffins and the annual Christmas night dessert of steamed persimmon pudding. The squatter, firmer Fuyu, which can be eaten when still firm, were eaten out of hand or used in salads. This particular salad incorporates some of my favorite fall flavors. It was inspired by a trip to the farmer's market and was a lovely Sunday lunch.
For the dressing
- 1 tablespoon apple cider
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
For the salad
- 1 Fuyu variety persimmon
- 3 cups baby or wild arugula leaves
- 1/2 cup toasted walnut halves
- 2 ounces aged gouda cheese (aged at least 12 months)
- Combine ingredients for dressing.
- Wash and dry arugula; toss arugula and walnuts with dressing. Arrange on two plates.
- Slice persimmon as you would an apple; arrange slices on plates.
- Using a vegetable peeler, shave cheese over salad plates.
- This recipe was entered in the contest for Your Best Autumn Salad