Ingredients15 m servings 527 cals
- Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
- Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.
Per Serving: 527 calories; 45.1 g fat; 30.7 g carbohydrates; 9.3 g protein; 2 mg cholesterol; 334 mg sodium. Full nutrition
ReviewsRead all reviews 7
A fun salad with lots of unusual flavors. I used plums instead of persimmon (since I didn't have persimmon on hand), and I couldn't taste the plums, so don't repeat my mistake. Other than that, ...
I made this for a group of friends tonight, and it received rave reviews. I doubled the recipe, and had to use green onions because my grocery store didn't have shallots. Otherwise, I made it ex...
This is a wonderful way to enjoy raw persimmon and get all the great enzymes from fresh fruit and vegetables. To make it a complete meal I added left over roasted chicken and topped it with feta...
I love arugula, but added some other lettuces that I had on hand. I couldn't find persimmons, but added avocado to pear,. The dressing was just right.
Very nice recipe. I added chicken to make it an entree, but didn't make any other changes. I received a permisson (or rather a persimmon) for my birthday and didn't know what to do with it. Than...