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Persimmon and Fennel Salad

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings
The easiest way to peel persimmons is to cut the fruit into wedges and remove the peel from each wedge with a paring knife. We prefer nonastringent Fuyu persimmons in this salad. Serve with roasted pork or chicken.

Ingredients

  • 2 tablespoons finely chopped shallots
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups thinly sliced fennel bulb (about 1 large bulb)
  • 1/4 cup chopped fresh chives
  • 4 persimmons, each cut into 6 wedges and peeled
  • 1/4 cup (1 ounce) crumbled goat cheese

Nutrition Information

  • calories 103
  • caloriesfromfat 30 %
  • fat 3.4 g
  • satfat 1.3 g
  • monofat 1.6 g
  • polyfat 0.2 g
  • protein 2.6 g
  • carbohydrate 17.5 g
  • fiber 2.1 g
  • cholesterol 3 mg
  • iron 1.4 mg
  • sodium 355 mg
  • calcium 55 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl, stirring well with a whisk. Add fennel, chives, and persimmons; toss gently to coat. Divide fennel mixture evenly among 4 plates. Top each serving with 1 tablespoon cheese.