Fuyu-Carrot Arugula Salad

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.

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