Arugula Salad W/ Persimmon, Bacon, & Blue Cheese

INGREDIENTS

• 6 sliced bacon, chopped

• 3/4 cup chopped red onion

• 1/2 cup red vinegar

• 1/4 teaspoon sugar

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 9 cups lightly packed fresh arugula

• 3 ripe fuyu persimmons, peeled and cut into wedges

• 1/2 cup crumbled blue cheese

• 1/2 cup chopped toasted pecans

---

INSTRUCTIONS

• In a medium skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet.

• Add onion to skillet - cook until softened and light brown, 2-3 minutes. Stir in vinegar, sugar, salt, and pepper; cook for one minute. Remove from heat.

• Divide arugula and persimmon among 6 salad plates. Pour hot vinegar mixture over salads. Top with BACOOOOON, cheese, and pecans. MMMMMMMMMM