Fuyu persimmons and pomegranates are now in season. The combination makes a great crisp and colourful winter salad . Perfect to serve during the holidays.
140 grams of fresh Arugula, (the size of a small pre-packaged box of salad)
1 avocado, sliced
1 fuyu persimmon, peeled (optional) and cut into thin wedges
1 cup pomegranate seeds
1/4 cup of goat cheese
1/4 cup of sliced roasted almonds
For the dressing:
1/4 cup plus 3 tablespoons of extra virgin olive oil
3 tablespoons of apple cider vinegar
1 teaspoon of Dijon mustard
1 tablespoon of honey
pinch of kosher salt and pinch of freshly ground black pepper
METHOD:
In a measuring cup, use a whisk to emulsify the dressing ingredients and set aside.
In a large salad bowl add the arugula, add the dressing, and toss gently.
Top with the persimmon and avocado. Sprinkle with pomegranate seeds and roasted almonds. Lastly add the crumbled goat cheese, and serve.
TIPS:
1. There are several types of persimmons but my favourite is the fuyu. They are round and flat. Resembling the shape, firmness and crispness of an apple. The skin is edible. Making it a perfect addition to any salad.
