Persimmon Salad

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.