3 Fuyu persimmons
juice of 1 lemon plus more to taste
fine sea salt
1 1/2 Tbsp olive oil, plus extra for finishing
4 cups baby arugula
Parmesan shavings
freshly ground black pepper
Trim persimmon tops and ends. If you like, use a vegetable peeler to remove skin. halve lengthwise, then, with cut side down, thinly slice persimmons crosswise, about 1/6-inch thick.
Place fruit in a bowl and toss with juice of 1 lemon, a pinch of salt and olive oil. let sit until fruit releases juices and salt dissolves, about 5 minutes. Adjust seasoning, adding extra salt or lemon juice to taste.
Divide greens among 4 salad plates. Scatter a generous handful of fruit over each plate of greens and spooned some of the seasoned juices left in the bowl over top.
Garnish with Parmesan.
Finish with a drizzle of oil and freshly ground black pepper.
Serve immediately.
Serves 4.
