Arugula Salad with Shaved Persimmons & Citrus Vinaigrette
 
Prep time
Total time
 
A light and refreshing salad and perfect start to a richer meal
Author:
Serves: 6-8
Ingredients
  • 6 cups lightly packed organic arugula
  • 1 cup pomegranate seeds
  • 1 persimmon, cut in half and thinly sliced with a mandoline
  • 2 tablespoons water
  • ⅓ cup orange juice
  • 2 tablespoons champagne vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • ½ teaspoon fresh chopped thyme
  • 1//4 teaspoon salt
  • freshly ground black pepper to taste
Instructions
  1. Whisk together the water, orange juice, champagne vinegar, olive oil, maple syrup, thyme, salt, and dijon mustard. Add a pinch of ground black pepper. Taste and adjust seasonings.
  2. Toss the arugula and pomegranate seeds together and lightly dress with the vinaigrette. Arrange persimmon slices around the salad and drizzle the persimmons slices with a little more of the vinaigrette.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/chakrasalad/