This recipe appears in:Persimmon and Arugula Salad with Pomegranate Seeds, Mint, and Feta
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- 3 Fuyu persimmons
- 1/4 cup pomegranate seeds
- 4 cups baby arugula
- 1 1/2 tablespoons finely chopped fresh mint leaves
- 1/4 cup crumbled feta
Whisk red wine vinegar and olive oil in a small bowl. Season with salt and pepper and whisk again.
Trim persimmon tops and ends, and peel skin using a vegetable peeler. Halve and cut persimmons into thin slices.
Place persimmons in a large bowl along with pomegranate seeds, arugula, mint, and feta. Toss with vinaigrette, garnish with cracked black pepper, and serve immediately.