Arugula Salad with Persimmons, Candied Walnuts and Feta
Greek salads are powerhouses of nutrition and this one is no different. Take the addition of persimmons, one of the most delicious winter fruits and common in Greece, where it is known as "lotos." It is packed with vitamins A and C, a whole rainbow of phytonutrients, fiber, copper and phosphorus.
- 8 – 12 walnut halves
- ½ teaspoon salt, plus more for seasoning the salad
- 1 teaspoon sugar
- 6 cups wild or baby arugula, stems trimmed
- 1 ripe persimmon, peeled and sliced or spooned out if very soft
- 4 oz. Greek feta cheese
- 5 tablespoons extra virgin Greek olive oil
- 2 tablespoons Greek balsamic vinegar
- 2 teaspoons Greek mustard
- 1 tablespoon Greek honey
- Pepper to taste
- In a small nonstick skillet over medium heat stir the walnut halves, ½ teaspoon of salt and sugar until the walnuts color and caramelize lightly. Set aside to cool.
- Toss the arugula with the persimmons in a salad bowl. Using a vegetable parer, shave off thin strips of the feta directly over the salad.
- Whisk together all the ingredients for the dressing and season with additional salt. Pour into salad right before serving.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //www.dianekochilas.com/