Persimmon Salad with Simple Balsamic Vinaigrette

  • Arugula or other bitter salad greens, enough for 4 people
  • 1-2 very ripe persimmons, cut into bite-sized pieces
  • Fresh shavings of Parmesan Reggiano
  • ½ cup roasted and salted pecans
  • ¼ cup balsamic vinegar
  • ½ cup fruity olive oil
  • Salt and pepper to taste

Toss the first four ingredients together in a salad bowl. Depending on amount of ingredients, make the vinaigrette dressing using about ½ cup olive oil to ¼ cup balsamic vinegar, salt and freshly ground pepper to taste. Pour a little dressing at a time over salad and toss to coat. Serve extra dressing on the side.

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