Persimmon cheese and arugula salad

2 servings
20 min

How to make a salad with persimmon, cheese and arugula? Very simple and fast. First, prepare the necessary ingredients according to the list. Disassemble half of the grenade in advance into grains. This is a basic recipe that you can supplement or change to your liking. You can add any nuts to taste, berries, for example, blueberries or raspberries. You can sprinkle sesame seeds on the finished salad before serving.

Remove the mozzarella from the brine and dry. If mozzarella is one large ball, slice it thinly. Instead of mozzarella, you can use any other cheese to taste: hard Russian or Gauda type, soft cheeses like curd, melted or feta. Arugula and mozzarella are a classic win-win combination, so I settled on such cheese when choosing cheese.

Wash the persimmon, dry and cut into slices, removing the bones. If desired, you can peel the fruit, especially if the skin is hard. Choose the persimmon variety to your liking, but it is desirable that the fruit is not viscous - this will spoil the salad. In addition, persimmon should be tasty, juicy if possible, but not very soft. Soft fruits do not hold their shape well, during the cutting process they will spread into a shapeless mass and spoil the appearance of the dish.

Wash the arugula and dry. Instead of arugula, you can take other greens to taste. A ready-made salad leaf mix will work well.

Now prepare all the ingredients for dressing. I took extra virgin olive oil, but you can take any vegetable to taste. Dry herbs can be used by both Provence and Italian.

In a bowl, combine olive oil, lemon juice, liquid honey, Provence herbs, salt and pepper. Mix everything thoroughly until homogeneous.

Place the arugula and persimmon slices on a plate. Arrange the mozzarella balls. Sprinkle the salad with pomegranate grains. Pour the salad over the dressing and serve immediately. Enjoy your meal!