|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This salad may be simple, but it's wonderfully pretty and full of flavor. The mild and sweet persimmons highlight the peppery bite of arugula in this fall salad.
Rinse and dry the arugula, set aside.
Hull, peel, and slice the persimmon(s) into wedges, set aside.
In a large bowl, whisk the oil, vinegar, garlic, and mustard into a creamy-looking dressing. Add salt and pepper to taste.
Add the arugula to the bowl and toss gently but thoroughly to completely coat the leaves with the dressing.
Add the persimmon and toss gently to combine.
Transfer the salad into 4 to 6 plates, making sure to distribute the persimmon wedges evenly.