Using the best olive oil you can find is the trick to this quick salad. It's also best to use persimmons that are slightly under ripe, they are less sweet and they'll hold their shape when sliced thin. Any variety of persimmons will work with this.
Slideshow: Arugula Recipes
5 cups arugula, packed
1 to 2 persimmons, thinly sliced
3 ounces Manchego cheese, thinly sliced
3 tablespoons extra-virgin olive oil
Flaky sea salt
How to Make It
In a large serving bowl, toss the arugula, sliced persimmons and Manchego cheese with the olive oil. Season generously with flaky sea salt and serve immediately.
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