This salad couldn't be simpler. The dressing is one you will see me offer over and over because it's so good. It is a recipe I hope becomes yours. Maybe it already is! I certainly didn't make it up. Who knows who did!? Just one day I noticed whenever I had a salad that I could not stop eating, it had shallots in it.
There are a few recipes so far where I've suggested hazelnut oil. If you have some already, why not sub some of the olive oil for it here. You don't need it but if you have it it would be nice here.
If you can't find Fuyu persimmons, winter citrus or even starfruit works.
2 small handfuls of arugula
1/4 Fuyu persimmon per person
1 shallot, diced small
1/2 cup of olive oil
2 Tablespoon rice vinegar
2 teaspoon mustard
To make the dressing:
Finely dice the shallot as small as possible. Place it in a small pot and add the oil. Gently simmer the shallot for about 5-10 minutes. The idea here is that you are trying to confit the shallot and also infuse the oil with shallot flavor. When they look soft and cooked remove the pot from the heat and let it cool. Add mustard and stir. Add lemon juice, rice vinegar, and 1/4 teaspoon of salt. Stir and taste.
Does it need a little more acid? salt? If so add a little more.
When you are ready to serve, toss your arugula with the dressing. Slice the persimmons on top and shave ribbons of Manchego with a peeler over everything.