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I am obsessed with the color and flavor in this salad. Pops of bright orange and pink sweep you off of your feet before you have even taken a bite. The salty pecorino is a wonderful compliment to the sweet persimmon and pomegranate and the spicy arugula. So far, this is my favorite way to use persimmons this season.
Place the arugula in a large bowl. Slice the persimmon in half and then into small wedges. Add persimmon and pomegranate to the arugula. With a vegetable peeler, shave a generous amount of pecorino romano into the salad along with several grinds of black pepper.
Toss with enough sherry vinaigrette just to coat. Taste and season with more vinaigrette and sea salt as necessary.
Makes 1 cup
Combine the ingredients in a mason jar and shake to combine.