PERSIMMON SALAD ENJOY DAN:

                                 PERSIMMON SALAD by CHEF DAN:

Serves 4

1/2-pound arugula, washed & dried

4-Fuyu Persimmons, stemmed & sliced into thin rounds

1/4-cup fresh mozzarella, torn into pieces

PISTACHIO VINAIGRETTE:

1-tablespoon balsamic vinegar

2-tablespoons olive oil

1/8cup water

1/4-cup pistachios

1/4-teaspoon kosher salt

DIRECTIONS:

1.   In aa blender, puree all vinaigrette ingredients until mixture is smooth.

2.   Toss arugula in salad bowl with vinaigrette until leaves are well coated

3.   Arrange the persimmon slices on serving plates.

4.   Then top-dressed greens.

ENJOY DAN:                                                 FOR THE LOVE OF FOOD!!