I love the fuji persimmon – the ones with the flat bottom that you eat skin and all. Sadly, their season is short. But there are still a few out there and here is a great way to use them!
What you need:
- 2-firm Fuji persimmons
- 2-large tangerines
- 2 cups arugula
- 20 grape tomatoes
- 1 Tablespoon olive oil
- 1 Tablespoon citrus vinegar, like blood orange
- Pinch of sugar
How to Do it:
Peel the tangerines and cut into slices. Slice each persimmon and cut each into halves. Spread the arugula, persimmon, tangerine and tomatoes evenly onto four plates.
Whisk the olive oil, sugar and vinegar until it begins to emulsify. Spread evenly over the plates.
Makes four servings
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