Obsessed with persimmons is an understatement. When they are in season, they are really in season - sweet and delicious. They have such a unique flavor. I made this salad a few weeks ago at home, and it was such a hit, so I made a much larger version of it for Thanksgiving.
2 ripe persimmons
1 cup walnuts
2 bags of organic arugula
2 pinches of sea salt
1 tsp raw honey + extra for salad
2-3 tbsp extra virgin olive oil
1/4 tsp paprika
1/4 tsp cumin
Place walnuts in a stove top pan with paprika, cumin, sea salt and honey; brown for about 5 minutes.
Chop the persimmons and place over arugula in a large serving bowl. To make the dressing, mix the lemon juice, balsamic glaze, sea salt, 1 tsp raw honey and olive oil. Add the walnuts to the salad and top with the dressing.