Arugula Salad with Persimmon and Almonds
Arugula Salad with Persimmon and Almonds
Open in full-screen mode

Arugula Salad with Persimmon and Almonds

Preparation
20 MIN
Servings
6
Share

Ingredients

Preparation

  1. In a large bowl, combine the shallot with the vinegar. Let marinate for 2 minutes to soften the shallot. Season with salt and pepper.
  2. Add the oil, then the remaining ingredients, mixing gently. Adjust the seasoning. Transfer the salad to a serving dish.

Note

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

Comment

  1. Delicious salad!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum