ARUGULA AND PERSIMMON SALAD WITH PISTACHIO VINAIGRETTE

Arugula and Persimmon Salad with Pistachio Vinaigrette image

Provided by Alejandro Junger

Time 15m

Yield 2 servings

Number Of Ingredients 7

1/2 pound arugula, washed and spun dry
2 Fuyu persimmons, stemmed and sliced into thin rounds
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1/8 cup water
1/4 cup pistachios
1/2 teaspoon sea salt

Steps:

In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.

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