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.
Cooking Light DECEMBER 2007
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.
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Arugula, Hazelnut, Persimmon, and Fennel Salad recipe
