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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 103
  • Calories from fat: 30%
  • Fat: 3.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.6g
  • Carbohydrate: 17.5g
  • Fiber: 2.1g
  • Cholesterol: 3mg
  • Iron: 1.4mg
  • Sodium: 355mg
  • Calcium: 55mg

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

  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.
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