Persimmon and Fennel Salad

Persimmon and Fennel Salad
Photo by Becky Luigart-Stayner

Ingredients

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

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

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