Arugula Persimmon Pear Salad3 Reviews
- Prep: 15 min
- Ready In: 15 min
“A wonderful salad for fall!” - by leesean
Original recipe yields 2 servings
- Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.
- Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.
Amount Per Serving (2 total)
- 527 cal
- 45.1 g
- 30.7 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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..." See more 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 ..." See moreas written. It was a huge hit."
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