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.

Joanne Weir
Recipe by Cooking Light December 2007

Gallery

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

107 calories; calories from fat 37%; fat 4.4g; saturated fat 0.5g; mono fat 3g; poly fat 0.6g; protein 2.2g; carbohydrates 17.5g; fiber 5.1g; cholesterol 0mg; iron 1.1mg; sodium 145mg; calcium 78mg.
Advertisement
Advertisement