6 servings

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

Combine vinegar, olive oil, salt, and pepper in a small bowl, stirring well with a whisk.

Step 4

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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