This salad is festive, seasonal and very simple to put together. The unique persimmon flavor is reminiscent of cantaloupe, mango and pumpkin and complements the peppery arugula and salty prosciutto.
It is important to use Fuyus in this salad since the Hachiyas are too soft to be sliced into wedges.
2 Fuyu persimmons, ripe but not too soft
1/2 cup balsamic vinegar
4 ounces prosciutto, thinly sliced
3 cups arugula
extra virgin olive oil
salt and pepper
1/2 cup pomegranate seeds
1. Pull off hard persimmon stems (or cut around them with a paring knife) and slice persimmon into wedges. You should have about eight wedges per persimmon. Pour vinegar in to a bowl and douse the persimmon wedges in the vinegar.
2. Remove wedges with a slotted spoon or thongs and let excess vinegar drip off. Place persimmons on a serving platter.
3. Arrange the arugula and slices of prosciutto next to the persimmons. Drizzle all ingredients with olive oil. Sprinkle with salt, pepper and pomegranate seeds and serve.
Prep Time: 15 minutes
Total Time: 15 minutes
Serves 6
Recipe and photos courtesy of Cooking SF -- Daphne Alden & Kerrie Chappelka