Fuyu Persimmon and Arugula Salad

Source: Armando Paniagua, Rose Pistola Restaurant.

Recipe Type: | Seasons: ,

Serves 6


½ pound whole fuyu persimmons
1 pound arugula (can substitute watercress if available)
2 ounces walnut oil
2 ounces sliced almonds
Salt and black pepper
Olive oil


  1. In a sauté pan, add a touch of olive oil and the sliced almonds.

  2. Sauté the almonds over low heat for about 2 minutes, or until lightly toasted brown.
  3. Wash and dry the greens.
  4. Peel and slice the persimmons.
  5. In a salad bowl, toss together the greens, persimmons, walnut oil & almonds.
  6. Add salt and pepper to taste.


Farmers Market Ingredients