Arugula Salad with Persimmon and Almonds

Arugula Salad with Persimmon and Almonds

  • Preparation 20 min
  • Servings 6

Persimmons pretty up sweet or savoury dishes, like this peppy salad that puts the flavours of Spain on show. The crunch of roasted almonds meets the firm richness of Manchego cheese, tied together with a dressing of sherry vinegar. Above the peppery tang of arugula and slivered shallots, persimmons find a friend in fresh figs, which share a delicate taste and texture. Perfect for lunch, or as a suppertime side.

Featured in RICARDO Magazine HOLIDAY 2018
  • Vegetarian
  • Vegan
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free




Note from Ricardo

Manchego is a firm, sheep’s milk cheese from Spain, sold at most supermarkets.

Personal Note

To help you with this recipe

RICARDO Paring Knives Set

RICARDO Paring Knives Set

15.99 $

These versatile and brightly coloured knives were created for everyday cooking. Their stainless steel blade can easily peel and slice fruits and vegetables.

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