Persimmon and Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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