Arugula, Hazelnut, Persimmon, and Fennel Salad

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.