Ingredients for 2 portions
3 cups of arugula leaves
1 persimmon finely sliced
4 Tbs of pomegranate seeds
2 Tbs of vinaigrette made of 3 parts of extra virgin olive oil, 1 part of balsamic vinegar and coarse sea salt to taste
In a shallow salad dish make a bed with the arugula. Place the persimmons on top. Sprinkle the pomegranate seeds and season with the vinaigrette.
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