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Late Fall Harvest Salad with Baby Arugula, Shaved Fennel, Persimmon, and Pear

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Ingredients:

  • 3 large handfuls of baby arugula greens, rinsed and dried
  • 2 small – medium fennel bulbs, tops removed and discarded (reserve a few fronds for garnish)
  • 2 fuyu persimmons
  • 1 comice or asian pear
  • ½ cup (114g) pomegranate seeds
  • 6 prunes, pitted and chopped into small chunks
  • 1 meyer lemon, zest and juice reserved and separated
  • 3 tblsp (42.8g) extra virgin olive oil
  • ½ cup (114g) walnuts, toasted and coarsely chopped
  • ¾ cup (171.5g) coarse shaved parmigianino-reggiano, pecorino romano, or asiago
  • Sea salt and pepper to taste
Servings: 4

Instructions:
  1. Slice each bulb once from top to bottom. Then, slice the entire half as thinly as possible, horizontally, with a sharp knife or mandoline.
  2. Mix together the lemon zest, juice, and olive oil in a large bowl. Add the fennel and prunes to the dressing and let rest during the rest of the prep.
  3. Peel the persimmons and pears and remove the tough center core. Slice them into ¼ inch (1.9 cm) slices.
  4. Toss the green and the sliced fruit (persimmon and pears) lightly, into the large bowl with the dressed fennel and prunes.
  5. Top with the fronds, walnuts, and pomegranate seeds. Salt and pepper to taste.
  6. Toss once more and then put on each plate and top with coarse cheese shavings.


Estimated Nutrient Breakdown:


Calories: 2,361.02
Weight: 1,269.27g
Total Fat: 166.61g
Saturated Fat: 42.97g
Trans-Fat: 0.00g
Monounsaturated Fat: 55.50g
Polyunsaturated Fat: 60.49g
Protein: 83.03g


Cholesterol: 178.36g
Sodium: 2,950.25g
Calcium: 2,269.45g
Magnesium: 392.70g
Potassium: 3,787.78g
Iron: 11.52g
Zink: 9.81g
Phosphorus: 2,064.48


Vit A: 419.84
Vit B1: 0.66
Vit B2: 1.19
Vit B3: 6.23
Vit B6: 1.29
Vit B12: 1.92
Vit D: 0.86
Vit E: 0.86
Vit K1: 396.94

Notes:

Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Alcohol-Free,
Notes: My sister says this recipe is smart!


Author: Honest Cooking
Tags: Wild Food Box

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