Asian•healthy
Winter Persimmon Salad with a Lemon Vinaigrette
This is a simple recipe for a winter persimmon salad made with arugula, heirloom tomatoes, and persimmons served with a lemon vinaigrette.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 persimmons (thinly sliced)
- 7 oz arugula
- 8 oz heirloom tomatoes (halved)
- 2 tbsp almonds (thinly sliced)
- 1 tbsp fried shallots
- 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- 1
Add all the ingredients for the salad dressing into a small bowl. Whisk together until well mixed. Set aside.
- 2
Add all the ingredients for the salad into a large bowl or large plate.
- 3
Drizzle salad dressing over the top and serve.