Arugula Salad with Persimmon, Bacon, and Blue Cheese

The warm vinaigrette makes this already flavorful salad simply irresistible. You can make the vinaigrette ahead of time — simply reheat just before serving.

Arugula Salad with Persimmon, Bacon, and Blue Cheese
Yield: 6 servings
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  1. 6 slices bacon, chopped
  2. 3⁄4 cup chopped red onion
  3. 1⁄2 cup red wine vinegar
  4. 1⁄4 teaspoon sugar
  5. 1⁄4 teaspoon salt
  6. 1⁄4 teaspoon ground black pepper
  7. 9 cups lightly packed arugula
  8. 3 ripe fuyu persimmons, peeled and cut into wedges
  9. 1⁄2 cup crumbled blue cheese
  10. 1⁄2 cup chopped toasted pecans
  1. In a medium skillet, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon rendered bacon fat in skillet. Set bacon aside to cool.
  2. Add onion to skillet; cook until softened and lightly browned, 2 to 3 minutes. Stir in vinegar, sugar, salt, and pepper; cook 1 minute. Remove from heat.
  3. Divide arugula and persimmon among 6 salad plates. Pour hot vinegar mixture over salads. Top with bacon, cheese, and pecans. Serve immediately.
Taste of the South


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