The delicate flavor of Fuyu Persimmons makes them an ideal fruit for a savoy salad, while its texture also makes it a good addition to a vinagrette. The slight pepperiness of the Arugula balances out the sweetness here. Toasted pepitas add a salty crunch.
For the vinagrette:
Peel 1 ripe Fuyu persimmon, then cut into chunks. Add to a blender or food processor with 4 T. apple cider vinegar or lemon juice, 1 t. Dijon Mustard, 1/4 C. olive oil, 1 T. minced shallot, and 1/4 t. each salt and black pepper. Puree until smooth. Taste and add salt or vinegar if necessary.
For the salad:
Use a spiralizer or mandolin to julienne 4-6 carrots. Slice 1 Fuyu persimmon (peeled or unpeeled) in paper-thin slices using a vegetable peel or mandolin.
Wash and spin dry 4 C. Arugula leaves. Toss with the carrot, persimmon, and half the dressing. Add more dressing to taste.
Toast 1/4 C. pepitas (edible pumpkin seeds) with salt and then sprinkle over the salad.