Hachiya Persimmon Arugula Salad with Truffle Oil and Lemon Juice

Gadget Lady

Colourful, fresh and full of flavours, this autumn salad features sweet tender hachiya persimmons, bright peppery green, crunchy juicy pomegranate seeds and rich earthy truffle oil. Persimmons not only lend a seasonal touch to the salad, the sweetness also complements perfectly the spicy arugula and tart pomegranate.


2 Hachiya persimmons, peeled and sliced 50 g Arugula leaves 1 Small red onion, cut into rinds 1 handful Pomegranate seeds Walnuts, optional Truffle oil Lemon juice Sea salt Freshly ground black pepper

Peel the hachiya persimmons and slice them finely on a mandoline. Peel and cut the red onion into rings.
Arrange the arugula leaves and sliced persimmons on a serving plate. Sprinkle with pomegranate seeds and top with onion rings. When ready to serve, drizzle with truffle oil and lemon juice. Season with salt and pepper to taste.

Apt3D

Hachiya Persimmon Arugula Salad with Truffle Oil and Lemon Juice