If you are still at a loss for what to make for christmas eve or christmas dinner, this pretty little simple salad is one of my all time favorites. It takes practically no time at all and is always a huge hit. It is light and fresh and makes a great start for absolutely any meal. So, hurry to the market before the rush and grab some arugula, feta, pecans, persimmons and lemons. You’ll thank me! Enjoy.
Arugula Salad with Persimmons and Toasted Pecans
Author: Liza Cannata
Serves: 4-6
Ingredients
- 4 cups wild arugula, packed
- 2 fuyu persimmons, cored and sliced into thin half moons
- ½ cup crumbled feta or goat cheese
- ½ cup toasted chopped pecans
- For the dressing
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
Instructions
- Wash and dry the arugula well and place in a salad bowl.
- Toast the pecans in a cast iron skillet over medium heat. Watching carefully and stirring often, cook until the nuts are lightly browned and fragrant, about 3 minutes. Remove and let cool.
- Add the sliced persimmons, cheese and cooled nuts to the salad bowl.
- Put all dressing ingredients in a jar with a tight fitting lid and shake vigourously until well mixed.
- Toss salad with dressing and serve.
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