Arugula, Hazelnut, Persimmon, and Fennel Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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With fresh, peak-of-flavor ingredients, the simplest vinaigrette is more than sufficient. Toasting the hazelnuts intensifies their flavor and helps to easily remove their bitter skins. Ingredients:
2 tablespoons hazelnuts (about 1/2 ounce) |
1 1/2 tablespoons red wine vinegar |
1 tablespoon extravirgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
6 cups thinly sliced fennel bulb (about 2) |
2 cups thinly sliced peeled ripe fuyu persimmon (about 2) |
1 (5-ounce) package bagged prewashed arugula |
Directions:
1. Preheat oven to 350°.
2. 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.
3. Combine vinegar, olive oil, salt, and pepper in a small bowl, stirring well with a whisk.
4. 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.
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