ARUGULA SALAD WITH PERSIMMON, POMEGRANATE, AND SHERRY VINAIGRETTE

JK Veggie Thanksgiving-153I am obsessed with the color and flavor in this salad. Pops of bright orange and pink sweep you off of your feet before you have even taken a bite. The salty pecorino is a wonderful compliment to the sweet persimmon and pomegranate and the spicy arugula. So far, this is my favorite way to use persimmons this season.

JK Veggie Thanksgiving-145ARUGULA SALAD WITH PERSIMMON, POMEGRANATE, AND SHERRY VINAIGRETTE

Serves 4

1/2 pound wild or baby arugula
1-2 fuyu persimmons
1/2 pomegranate, seeds removed
pecorino romano
sherry vinaigrette (recipe to follow)
sea salt
freshly ground black pepper

JK Veggie Thanksgiving-146Place the arugula in a large bowl. Slice the persimmon in half and then into small wedges. Add persimmon and pomegranate to the arugula. With a vegetable peeler, shave a generous amount of pecorino romano into the salad along with several grinds of black pepper. Toss with enough sherry vinaigrette just to coat. Taste and season with more vinaigrette and sea salt as necessary.

JK Veggie Thanksgiving-149SHERRY VINAIGRETTE

Makes 1 cups

1/8 cup sherry vinegar
1/8 cup red wine vinegar
1/2 – 1 cup extra virgin olive oil
sea salt
freshly ground black pepper

Combine the ingredients in a mason jar and shake to combine.
JK Veggie Thanksgiving-156

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