Persimmon and Fennel Salad

Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

4 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

December 2002