Autumn salad with persimmons and walnuts

Enjoy the harmonious blend of flavors in this Autumn salad featuring sweet persimmons and crunchy walnuts. A delightful culinary experience awaits!

Ingredients:

• 1 tablespoon apple cider
• 1 teaspoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 Fuyu variety persimmon
• 3 cups baby or wild arugula leaves
• 1/2 cup toasted walnut halves
• 60g aged gouda cheese (aged at least 12 months)

Instructions:

1. Mix the components to make the dressing.
2. Clean and pat dry arugula; mix arugula and walnuts with the dressing. Place on two plates.
3. Cut persimmon similar to how you would slice an apple; place the slices on the plates.
4. With a vegetable peeler, grate cheese over the salad plates.

Summary:

• Calories: 771 kcal
• Fat: 69 g
• Protein: 25 g
• Carbs: 22 g
• Potassium: 659 mg
• Magnesium: 143 mg