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Arugula, Hazelnut, Persimmon, and Fennel Salad

Yield 6 servings
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

  4. 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.