This salad was made and photographed and eaten weeks ago. The recipe was typed and the images were uploaded and there it sat, in my drafts box, waiting to see the light of real internet.
So why did I spend so much time pondering over persimmons? Why didn’t I just let this post run free, into the wilds of the world wide web?
Because you’re cold.
(Yes, those are golden deer antlers.)
It’s pretty safe for me to say that where you live is cold right now. Most of this country is dealing with icy driveways and snow and temperatures too low to even think about going outside. I want to feed you hot soup and hot chocolate and other foods that start with hot.
Now, don’t get mad at me, but the temperature is supposed to break 80 tomorrow here in Southern California. I wore shorts yesterday and now I’m posting about salad. It’s a seasonal situation with sweet persimmons, salty proscuitto, and peppery arugula. Serve this with thoughts of beaches and sunshine and a dinner party in Los Angeles. Everyone’s invited.
persimmon & prosciutto salad
makes two salads
for the salad:
3 large handfuls arugula
1 large persimmon, sliced
1 pear, sliced
3 thinly sliced strips of prosciutto
1/4 log goat cheese
for the walnut vinaigrette:
1/3 cup balsamic vinegar
2 Tablespoons walnut oil
1 Tablespoon grainy dijon
dash sea salt and fresh ground pepper
In a bowl, toss arugula with persimmon, pear, prosciutto, and goat cheese. In a jar, mix vinegar, oil, dijon, salt, and pepper and shake shake shake. Toss salad with dressing and serve.