Source: Armando Paniagua, Rose Pistola Restaurant.

Serves 6

INGREDIENTS

½ pound whole fuyu persimmons
1 pound arugula (can substitute watercress if available)
2 ounces walnut oil
2 ounces sliced almonds
Salt and black pepper
Olive oil

PREPARATION

1. In a sauté pan, add a touch of olive oil and the sliced almonds.
   
   
2. Sauté the almonds over low heat for about 2 minutes, or until lightly toasted brown.
   
   
3. Wash and dry the greens.
   
   
4. Peel and slice the persimmons.
   
   
5. In a salad bowl, toss together the greens, persimmons, walnut oil & almonds.
   
   
6. Add salt and pepper to taste.