3 ripe medium persimmons
2 ripe avocados
1 box of arugula
1 tablespoon sherry or red wine vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons honey
For vinaigrette, stir to dissolve vinegar, salt, pepper and honey. Slowly drizzle oil and taste/correct salt and acid as needed.
Cut the tops from and peel the persimmons, then slice into thin wedges.
Wash and dry arugula. Hold, cut side down overl a bowl 1/2 of the pomegranate. Pound on the back of the fruit with a large spoon and dislodge the seeds. Pick out and discard the white pith that may have fallen from the seed. Sprinkle the seeds over the persimmon wedges.
Slice the avocados and remove the seed. Scoop them out whole and slice thinly. Squeeze lime juice over them to stop oxidation/discolouration.
To assemble, toss arugula with persimmons, avocado and pomegranate seeds. Drizzle vinaigrette over salad and serve.