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.

How to Make It

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.

Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
January 11, 2012
An absolutely exquisite salad, which I wasn't even expecting! Never had persimmon before, and it was incredible - a cross between a non-fuzzy peach and honeydew melon. The thinly sliced fennel was perfect in the vinaigrette, and the goat cheese was just a creamy burst of yumminess to top it all off. My new favorite salad.