Whenever I make anything, I can pretty much promise you it’s not a salad.  I’m just not that into them.  I enjoy some nice greens, but I never put any effort into them.  My typical salad generally consists of spring mix and a balsamic vinegarette, and turns out fairly boring.  However, I have learned one great fall / winter salad that’s inspired from Suzanne Goin’s Sunday Suppers at Lucques, and later at Park Kitchen in Portland.  It combines the sweetness of persimmons and the pepperiness of arugula.  Add a light nutty dressing, and you have yourself a nice fall salad.  Before getting to the recipe, I want to point out that because the ingredients are so simple, use the best quality you can find.  Also, some sliced Manchego cheese would be a great way to finish the salad.

Persimmon and Spicy Arugula Salad with a Shery-Walnut Vinaigrette

Serves 4.

4 Fuyu persimmons

4 handfuls (?, I have no idea to measure greens) of arugula, washed and dried

2 tablespoons thinly sliced shallot, plus 1 teaspoon finely diced

1 1/2 tablespoons Sherry vinegar

1/4 cup Walnut oil

Kosher salt and freshly ground black pepper

1. Peel the persimmons and slice into wedges.
2. To make the vinaigrette, combine the vinegar with 1/2 teaspoon salt and diced shallots.  Let sit five minutes.  Slowly wisk in the walnut oil.  Taste, and adjust the seasoning or oil/vinegar ratio to your liking.
3. Toss the persimmons, sliced shallots, and arugula with the vinaigrette and serve.