From the Willey Test kitchen Serves 2 to 3.
1 bunch arugula, washed
1 bunch radishes, tops removed (optional)
1 cup thinly sliced Baby Leeks, white part only
1/2 tsp. sesame seeds
1 Tbls. white wine vinegar
1/4 tsp. sesame oil
3/4 Tbls. dry mustard
1/2 tsp. kosher salt
3/4 tsp. sugar
1/4 cup canola oil
Spin dry arugula, tear into salad size pieces, discard any tough stems, arrange on serving plate. Arrange sliced persimmon on top of arugula. Place leeks in a saucepan, cover with water, and simmer. Cook for 5 minutes, until tender. Drain and allow to cool. Coarsely grate radishes, if using, and set aside. Toast sesame seeds in a small skillet until light golden brown, set aside. In a blender or the bowl of a food processor, combine the vinegars, mustard, salt, and sugar; puree for about 2 minutes. While blender is running add both oils slowly. Stir dressing into the radishes. Stir in cooled leeks. Spoon this mixture over persimmons and arugula and garnish with sesame seeds.