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Salad of Arugula and Persimmons

Salad of Arugula and Persimmons comes together with Watercress, Roquefort Cheese, Green Olive Oil, and Balsamic Vinegar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 bunch
• 1/2 lb
• 3
• 2

Method (preview)

1. 1

   Peel and quarter persimmons, cut out cores and slice flesh thinly crosswise.

2. 2

   Quarter onion and red bell pepper and slice very thinly.

3. 3

   Slice yellow bell pepper into thin rings.

4. 4

   Break Roquefort cheese into little chunks.

5. 5

   Combine arugula, radicchio, watercress, persimmons, onion, red and yellow peppers, cheese, walnuts and raisins in large bowl.

6. 6

   Drizzle with olive oil and toss gently until every leaf glistens.

7. 7

   Add balsamic vinegar and salt and pepper to taste, toss again and serve.

8. 8

   Thomas. Recipe from:“The New Vegetarian Epicure” by Anna