Colourful, fresh and full of flavours, this autumn salad features sweet tender hachiya persimmons, bright peppery green, crunchy juicy pomegranate seeds and rich earthy truffle oil. Persimmons not only lend a seasonal touch to the salad, the sweetness also complements perfectly the spicy arugula and tart pomegranate.
- Peel the hachiya persimmons and slice them finely on a mandoline. Peel and cut the red onion into rings.
- Arrange the arugula leaves and sliced persimmons on a serving plate. Sprinkle with pomegranate seeds and top with onion rings. When ready to serve, drizzle with truffle oil and lemon juice. Season with salt and pepper to taste.