Arugula, Hazelnut, Persimmon, and Fennel Salad

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 37%
  • Fat: 4.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.2g
  • Carbohydrate: 17.5g
  • Fiber: 5.1g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 145mg
  • Calcium: 78mg

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

  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.
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