Arugula and Persimmon Salad with Pistachio Vinaigrette
['1/2 pound arugula, washed and spun dry', '2 Fuyu persimmons, stemmed and sliced into thin rounds', '1 tablespoon lemon juice', '2 tablespoons extra-virgin olive oil', '1/8 cup water', '1/4 cup pistachios', '1/2 teaspoon sea salt']
In a blender, puree all the vinaigrette ingredients until the mixture is smooth and well incorporated.
Toss the arugula in a large bowl with the vinaigrette until the leaves are well coated. Arrange the persimmon slices on two serving plates, then top them with the dressed greens and serve.
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