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Fuyu Persimmon and Arugula Salad

  (Serves 4)

We love this winter season salad from the Bay Wolf Restaurant Cookbook.


1 shallot, minced
2 tablespoons white wine vinegar or freshly squeezed lemon juice
1 thyme sprig
½ cup extra virgin olive oil
salt and pepper
1cup pecans
2 tablespoons sugar
ground cayenne pepper
3 Fuyu persimmons, peeled with a knife and sliced
2 small handfuls arugula
2 small handfuls red oak leaf lettuce
Seeds of 1 pomegranate
8 oz. fresh goat cheese


Soak the minced shallot in the vinegar with the thyme for 25 minutes, and then whisk in the olive oil. Season well with salt and pepper. Preheat the oven to 375 degrees. Blanch the pecans in boiling water for 5 minutes, then drain and toss with the sugar and cayenne. Spread on a baking sheet and toast in the oven for about 10 minutes or until crunchy. Cool the nuts and chop coarsely.

Toss the persimmons and pecans in a bowl with some of the vinaigrette, salt and pepper. Add the lettuces and gently toss again, adding more vinaigrette if necessary. Arrange on plates and sprinkle with pomegranate seeds and crumbled goat cheese.