Autumn Salad of Fuyu Persimmon, Arugula, Caramelized Walnuts, Goats Cheese and Prosciutto

Walnuts are particularly evocative of autumn and are very nice paired with crisp, leafy greens, tangy-fresh goat cheese and sweet, crisp persimmons.

1/4 cup walnut pieces or halves

3 Tbsp sugar

bunch young arugula leaves

handful baby spinach leaves

handful spring salad mix

2 shallots, chopped

3 Tbsp walnut oil, or to taste (or use half walnut oil, half vegetable oil)

1 tsp balsamic vinegar or to taste

1 tsp red wine vinegar or sherry vinegar

2 Fuyu persimmons, chopped into bite-sized pieces

6 ounces soft goat cheese, broken into pieces

3 ounces prosciutto, cut into shreds

Toast the walnuts in heavy, ungreased frying pan, tossing and turning for about 5 minutes or until they are lightly browned and smell lovely. Sprinkle in the sugar and keep turning until the sugar melts and caramelizes onto the nuts, about 5 minutes.

Transfer the nuts to a plate to cool.

Combine the arugula, spinach and spring mix with the shallots. Dress with the oil and vinegar.

Arrange the salad on plates and garnish with persimmons, sugared walnuts, goats cheese and prosciutto shreds.

Serves 4.