Persimmon and Fennel Salad

Ingredients

• ¼ teaspoon freshly ground black pepper
• 4 persimmons, each cut into 6 wedges and peeled
• ¼ cup (1 ounce) crumbled goat cheese
• 2 teaspoons sugar
• 2 tablespoons red wine vinegar
• 3 cups thinly sliced fennel bulb (about 1 large bulb)
• 2 tablespoons finely chopped shallots
• + 3 more ingredients
• • 1 ½ teaspoons olive oil
  • ½ teaspoon salt
  • ¼ cup chopped fresh chives

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.

View full recipe at My Recipes