Fuyu Persimmon & Arugula Salad

from Armando Paniagua of Rose Pistola Restaurant

Serves 6

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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

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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.