Flavors of Fall -- Arugula Salad with Persimmons and Gouda
Prep time: 
Total time: 
Serves: 2
  • 1 Fuyu persimmon, washed and sliced
  • 3 c. baby or wild arugula leaves, washed
  • ½ c. walnut halves, toasted
  • 3 oz. aged gouda (aged a minimum of 12 months)
For the dressing:
  • 1 T apple cider
  • 1 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 T olive oil.
  1. Combine ingredients for salad dressing. Toss dressing with arugula and walnuts. Arrange dressed salad on plates; top with slices of persimmon and shaved cheese.
Recipe by The Domestic Front at http://www.thedomesticfront.com/flavors-of-fall-arugula-salad-with-persimmons-and-gouda/