Salads
Arugula and Persimmon Salad
This beautiful Arugula and Persimmon Salad with Halloumi Croutons and White Wine Vinaigrette is a fall and winter favorite. Perfect for fall get togethers. The halloumi cheese is perfect in this salad. You should be able to find it in the cheese section of your grocery store. It‚‘s a nice firm chees
Ingredients
- 3/4 cup pecan halves 6 to 8 oz.
- halloumi cheese
- 2 to 3 Tbsp. corn starch
- 2 Tbsp. extra-virgin olive oil
- 2 ripe fuyu persimmons
- 6-8oz baby arugula
- 2 roasted and peeled red beets, sliced into segments pre-roasted, vacuum-sealed beets sold in the produce section
- 2 medium avocados, sliced
- White Wine Vinaigrette
- 2 Tbsp. minced shallots
- 2 Tbsp. white wine vinegar or sherry vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 cup extra-virgin olive oil
- salt and cracked black pepper
Directions
- 1
In a medium bowl add the dressing ingredients except the oil.
- 2
Mix well then slowly pour the oil in as you continue mixing. Set aside.
- 3
Toast pecans in a medium dry skillet over medium heat until fragrant, stirring occasionally, about 3 to 5 minutes.
- 4
Cut halloumi into small cubes and toss in a bowl with corn starch until well-coated.
- 5
Heat olive oil in the same skillet over medium-high. Once the oil is shimmering, add halloumi to the pan.
- 6
Cook until halloumi is golden and crispy, only flipping every 1 to 2 minutes to allow each side to sear. Transfer to a paper towel-lined plate.
- 7
Place arugula in a large bowl or serving platter and toss with half of the dressing.
- 8
Arrange persimmons, beets, avocado, toasted pecans, and halloumi croutons overtop.
- 9
Pour remaining dressing evenly overtop.
