Persimmon Arugula Salad

  • Juice from 1 lemon
  • 2 Tbs Olive oil
  • 1 tsp Harissa paste (optional)
  • Salt and pepper
  • 2 cups Arugula
  • 1 Fuyu persimmon, sliced
  • 1 Avocado, pitted and sliced
  • 1 Handful of Parmesan-Reggiano shavings
  • 1 Handful of walnuts, chopped

1. To a medium bowl, add the lemon juice, olive oil and harissa paste. Whisk until smooth. Add a few pinches of salt and pepper and give it a taste; adjust the salt to taste.

2. Add the arugula and toss until evenly coated. Next, add the persimmon, avocado, Parmesan shavings and walnuts. Toss one last time and divide amongst bowls.

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Servings: 3

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