Fuyu Persimmon and Arugula Salad

For 4-6


  • 1 shallot, thinly sliced
  • 2 tbsp wine vinegar
  • 1/8 cup extra-virgin olive oil
  • 1 sprig of thyme
  • 1 cup pecan
  • 2 tbsp sugar
  • Cayenee pepper
  • 3 Fuyu persimmons, peeled and sliced
  • 1 head of Oak leaf or Frisee lettuce
  • 4 oz Arugula
  • 1 pomegranate (seeds)
  • 3 oz goat cheese


  1. Soak shallots with thyme in vinegar for 30 mins
  2. Blanch pecans in boiling water for 5 mins, drain well. Toss with sugar & Cayenne pepper (to own liking), bake at 375 F for 10 mins or till crunchy
  3. Toss persimmons with shallot dressing, add half of the olive oil
  4. Add in greens and pecans, add in remaining half of the olive oil
  5. Sprinkle with pomegranate seeds, goat cheese, salt and pepper to taste,  give it a light toss
  6. Bon appétit! ;)

Serving suggestions: bread, soup, wine, protein …

NOTES: Don’t over do on the olive oil and be gentle with the Cayenne pepper, because it’s heat you are playing with 🙂 Watch carefully when baking the pecans, you want them to be crunchy and not burned. Go light on the goat cheese, break into small pieces. Very eye and palate pleasing salad, loved!


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Filed under salad, Side Dish, Vegetable

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