Arugula, Hazelnut, Persimmon, and Fennel Salad

recipe
With fresh, peak-of-flavor ingredients, the simplest vinaigrette is more than sufficient. Toasting the hazelnuts intensifies their flavor and helps to easily remove their bitter skins.
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Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 107
Caloriesfromfat 37 %
Fat 4.4 g
Satfat 0.5 g
Monofat 3 g
Polyfat 0.6 g
Protein 2.2 g
Carbohydrate 17.5 g
Fiber 5.1 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 145 mg
Calcium 78 mg

Ingredients

2 tablespoons hazelnuts (about 1/2 ounce)
1 1/2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups thinly sliced fennel bulb (about 2)
2 cups thinly sliced peeled ripe Fuyu persimmon (about 2)
1 (5-ounce) package bagged prewashed arugula

Preparation

Preheat oven to 350°.

Place hazelnuts on a baking sheet. Bake at 350° for 10 minutes, stirring once. Cool 2 minutes; turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts; set aside.

Combine vinegar, olive oil, salt, and pepper in a small bowl, stirring well with a whisk.

Combine fennel, persimmon, and arugula in a large bowl. Drizzle with vinegar mixture; toss well to coat. Place 1 1/2 cups fennel mixture on each of 6 plates. Top each serving with about 1 teaspoon hazelnuts. Serve immediately.

Note:

Joanne Weir,

December 2007
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