Directions:
- Preheat oven to 350°.
- Place hazelnuts on a baking sheet. Bake at 350° for 10 minutes, stirring once. Cool 2 minutes; turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts; set aside.
- Combine vinegar, olive oil, salt, and pepper in a small bowl, stirring well with a whisk.
- Combine fennel, persimmon, and arugula in a large bowl. Drizzle with vinegar mixture; toss well to coat. Place 1 1/2 cups fennel mixture on each of 6 plates. Top each serving with about 1 teaspoon hazelnuts. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184 Kcal (770 kJ) | ||
| Calories from fat | 13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.44g | 2% | |
|---|---|---|---|
| Sodium | 152.45mg | 6% | |
| Potassium | 378.99mg | 8% | |
| Total Carbs | 41.55g | 14% | |
| Sugars | 27.1g | 108% | |
| Dietary Fiber | 5.87g | 23% | |
| Protein | 2.23g | 4% | |
| Vitamin C | 100.6mg | 168% | |
| Iron | 1mg | 6% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 85.21 Kcal (357 kJ) | ||
| Calories from fat | 6.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 2% | |
|---|---|---|---|
| Sodium | 70.6mg | 6% | |
| Potassium | 175.51mg | 8% | |
| Total Carbs | 19.24g | 14% | |
| Sugars | 12.55g | 108% | |
| Dietary Fiber | 2.72g | 23% | |
| Protein | 1.03g | 4% | |
| Vitamin C | 46.6mg | 168% | |
| Iron | 0.5mg | 6% | |
| Calcium | 30.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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