Persimmon, Cheese, and Arugula Salad

Cooking method

1. Step 1:

   

   How do you make a persimmon, cheese, and arugula salad? Very simple and fast. First, gather the ingredients from the list. Seed half a pomegranate ahead of time. This is a basic recipe that you can add to or change to your taste. You can add any nuts you like, or berries such as blueberries or raspberries. You can sprinkle the finished salad with sesame seeds before serving.

2. Step 2:

   

   Remove the mozzarella from the brine and dry it. If it's one large ball, cut it into thin slices. Instead of mozzarella, you can use any other cheese you like: a hard cheese like Russian or Gouda, or soft cheeses like farmer's cheese, processed cheese, or feta. Arugula and mozzarella are a classic, can't-miss combination, which is why I went with this cheese.

3. Step 3:

   

   Wash the persimmon, dry it, and cut it into slices, removing any seeds. If you like, you can peel the fruit, especially if the skin is tough. Choose the persimmon variety to your taste, but ideally the fruit shouldn't be astringent — that would ruin the salad. It should also be tasty, juicy if possible, but not too soft. Soft fruit doesn't hold its shape well; as you cut it, it'll fall apart into a shapeless mush and spoil the look of the dish.

4. Step 4:

   

   Wash and dry the arugula. Instead of arugula, you can use other greens to taste. A ready-made mix of salad leaves works well.

5. Step 5:

   

   Now gather all the ingredients for the dressing. I used extra-virgin olive oil, but you can use any vegetable oil you like. The dried herbs can be Provençal or Italian.

6. Step 6:

   

   In a bowl, combine the olive oil, lemon juice, runny honey, Provençal herbs, salt, and pepper. Mix everything thoroughly until smooth.

7. Step 7:

   

   Arrange the arugula and persimmon slices on a plate. Place the mozzarella around it. Sprinkle the salad with pomegranate seeds. Drizzle with the dressing and serve immediately. Enjoy!