Autumn Salad with Persimmons and Walnuts
Ingredients
- For the dressing
- 1 tablespoon apple cider
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- For the salad
- 1 Fuyu variety persimmon
- 3 cups baby or wild arugula leaves
- 1/2 cup toasted walnut halves
- 2 ounces aged gouda cheese (aged at least 12 months)
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