Recipe by leesean
"A wonderful salad for fall!"
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walnut pieces, toasted
shaved Parmesan cheese
salt and pepper to taste
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, it was an easy, delicious salad.
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 exactly as written. It was a huge hit.
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 cheese instead of Parmesan. Even my two year old loved it!
I just made this for a group of 20. I substituted mangos for the persimmons as they were not in season yet here in Montana. It was a hit, everyone loved it. I forgot the cheese at the end but it wasn't missed. I also used less dressing overall and less shallots as I was crying too much from the mincing! I toasted the walnuts myself so that they were warm too. (I also didn't bother with the salt/pepper)
* Percent Daily Values are based on a 2,000 calorie diet.
Arugula Persimmon Pear Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 406
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