Arugula and Persimmon Salad
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Rachel’s Arugula and Persimmon Winter Salad
16 oz arugula
8 oz endive
3 persimmons, thinly sliced
2 watermelon radish, thinly sliced
Arrange ingredients in a bowl
Garnish with avocado, toasted walnuts or almonds, and chopped dates
Lemon and Olive Oil Dressing
1/3 cup olive oil
1 lemon, juiced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper