- Persimmon (or other fall fruit such as apple, pear, pomegranate, cooked quince)
- Pine nuts
- Vinaigrette (balsamic or sherry vinegar with olive oil is especially nice)
Peel and slice the persimmon into thin wedges. If you prefer, you can lightly toast the pine nuts but we like the pale color against the dark arugula and bright orange fruit.
Toss everything together and serve immediately.