Ingredients

• 1/2 pound arugula, washed and spun dry
• 2 Fuyu persimmons, stemmed and sliced into thin rounds
• 1 tablespoon lemon juice
• 2 tablespoons extra-virgin olive oil
• 1/8 cup water
• 1/4 cup pistachios
• 1/2 teaspoon sea salt

Instructions

1. In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
2. Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.