Arugula And Persimmons Salad

[Guest guest]

Arugula And Persimmons Salad

 

3 bunches arugula, torn

1 small head radicchio

1 bunch watercress

2 medium fuyu persimmons

1 small sweet onion such as Maui or Texas trophies

1/2 red bell pepper

1 small yellow bell pepper

1/2 pound Roquefort cheese

1/2 cup walnut pieces

1/3 cup raisins, optional

3 tablespoons green olive oil, 3 to 4

2 tablespoons balsamic vinegar, 2 to 3

salt and pepper

 

Wash arugula, radicchio and watercress. Spin dry in salad spinner and tear into

manageable pieces. Peel and quarter persimmons, cut out cores and slice flesh

thinly crosswise.

Quarter onion and red bell pepper and slice very thinly.. Slice yellow bell

pepper into thin rings. Break Roquefort cheese into little chunks.

Combine arugula, radicchio, watercress, persimmons, onion, red and yellow

peppers, cheese, walnuts and raisins in large bowl. Drizzle with olive oil and

toss gently until every leaf glistens.

Add balsamic vinegar and salt and pepper to taste, toss again and serve