Persimmon and Fennel Salad

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Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
4 servings
December 2002
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 103
  • Caloriesfromfat 30%
  • Fat 3.4g
  • Satfat 1.3g
  • Monofat 1.6g
  • Polyfat 0.2g
  • Protein 2.6g
  • Carbohydrate 17.5g
  • Fiber 2.1g
  • Cholesterol 3mg
  • Iron 1.4mg
  • Sodium 355mg
  • Calcium 55mg

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.

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