PERSIMMON SALAD

from Chef Franco Taruschio

Serves 4

For this salad use only a variety of persimmon which, even when not very ripe, is palatable; the others are terribly astringent. If you are doubtful as to the type of persimmon, use a Sharon fruit but not a rock hard one please.

Ingredients

2 Sharon fruit cut into wedges

3 oz. arugula

extra virgin olive oil

balsamic vinegar

Parmesan shavings

To Serve

Arrange the Sharon fruit wedges and arugula on a platter, drizzle with olive oil and balsamic vinegar and top with Parmesan shaving.

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