From Lauren Hendrickson
Arugula With Persimmons and Pomegranate Seeds
3 cups of arugula, cleaned
4 Fuyu persimmons, sliced into wedges
1 pomegranate, cleaned and seeded
1/4 cup cashews, finely chopped
1 tablespoon pomegranate molasses
2 tablespoons fig balsamic vinegar or balsamic vinegar
3 tablespoons lemon olive oil or olive oil
Juice of half of a lemon, more if using regular olive oil
Salt and pepper to taste
- Place the arugula on a plate and top with sliced persimmons. Sprinkle with pomegranate seeds and cashews.
- In a small bowl, stir the pomegranate molasses, fig balsamic vinegar, and lemon juice. Slowly whisk in the lemon olive oil until well-blended. Season with salt and pepper.
- Drizzle the dressing over the salad, toss lightly, and serve.