Ingredients15 m servings 527
- 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 30.7 9.3 2 140 Full nutrition
ReviewsRead all reviews 9
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...
Wonderful salad. Used Fuji persimmons which are firmer and crisper than than the other persimmons which are used in jams and baked goods. Dressing was a bit lemony so I added more oil.
Very tasty salad that makes use of seasonal fall ingredients. Family enjoyed it.
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...