Arugula and Persimmon Salad with Shaved Manchego Cheese

• 5 cups arugula, packed
• 1 to 2 persimmons, thinly sliced
• 3 ounces Manchego cheese, thinly sliced
• 3 tablespoons extra-virgin olive oil
• Flaky sea salt

1. In a large serving bowl, toss the arugula, sliced persimmons and Manchego cheese with the olive oil.
2. Season generously with flaky sea salt and serve immediately.

arugula, persimmons, manchego cheese, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/arugula-and-persimmon-salad-with-shaved-manchego-cheese (may not work)