Arugula And Persimmon Salad With Pistachio Vinaigrette Recipes

ARUGULA AND PERSIMMON SALAD WITH PISTACHIO VINAIGRETTE

Arugula and Persimmon Salad with Pistachio Vinaigrette image

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

Provided by Alejandro Junger

Time 15m

Yield 2 servings

Number Of Ingredients 7

Ingredients

1/2 pound arugula, washed and spun dry
2 Fuyu persimmons, stemmed and sliced into thin rounds
1 tablespoon lemon juice
2 tablespoons extra-virgin olive oil
1/8 cup water
1/4 cup pistachios
1/2 teaspoon sea salt

Steps:

In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.

CITRUS SALAD WITH PISTACHIOS & MAPLE VINAIGRETTE

Citrus Salad with Pistachios & Maple Vinaigrette image

Provided by Nancy Fuller

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 cups baby arugula
2 navel oranges, peeled and sliced
1 red grapefruit, peeled and sliced
1 avocado, diced
1/2 cup shelled roasted and salted pistachios, chopped
1/4 cup crumbled feta cheese
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon maple syrup
Kosher salt and freshly ground black pepper

Steps:

For the salad: Add the arugula to the bottom of a platter and top with the oranges, grapefruit and avocados. Sprinkle with pistachios and crumbled feta.
For the vinaigrette: Whisk together the olive oil, white wine vinegar, maple syrup and some salt and pepper.
Drizzle the dressing over the salad and serve.

ARUGULA SALAD AND ULTIMATE VINAIGRETTE

Arugula Salad and Ultimate Vinaigrette image

Provided by Tyler Florence

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 shallot, finely minced
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
Kosher salt and freshly ground black pepper
6 cups arugula

Steps:

Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
Toss arugula with vinaigrette, to taste.

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