Arugula Salad with Crows Pass Tangerine, Persimmon, Toasted Almonds and Dates

Pulling inspiration from locally grown produce, Whisknladle chef Ryan Johnston’s Arugula Salad plays host to a number of ingredients easy to find at your local farmers market, making it simple to replicate at home. Naturally sweet, the tangerine and persimmon in this salad are well matched against the peppery arugula and acidic hit from the sherry vinaigrette, while the almonds and dates add a wonderful bite.

Arugula Salad with Crows Pass Tangerine, Persimmon, Toasted Almonds and Dates
Serves 4

12 ounces arugula
4 ounces chopped and toasted almonds
4 ounces pitted and diced dates
4 ripe tangerines, peeled and sliced ¼-inch thick
4 ripe peeled persimmons, cut into wedges
Sherry vinaigrette (recipe follows)

Gently toss salad ingredients in a large mixing bowl until well combined. Drizzle with vinaigrette and mix again until all of the ingredients are coated evenly with the dressing. 

Sherry Vinaigrette
1 finely diced shallot
Juice of one orange
2 tablespoons sherry vinegar
2 tablespoons balsamic vinegar
5 ounces extra-virgin olive oil
Salt and pepper to taste

In a small mixing bowl, macerate the shallot pieces in orange juice and vinegars for 30 minutes. Slowly whisk in the oil until emulsified. Season with salt and pepper.

Whisknladle, 1044 Wall St., La Jolla, 858-551-7575, whisknladle.com