Butter Lettuce, Persimmon, Feta, and Hazelnut Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fuyu persimmons are an inspired addition to winter salads. This one would make a lovely starter at Thanksgiving dinner. Ingredients:
2 tablespoons sherry wine vinegar |
1 tablespoon minced shallot |
1 1/2 teaspoons dijon mustard |
1/3 cup olive oil |
1 large head of butter lettuce or boston lettuce, torn into bite-size pieces |
3 medium-size firm but ripe fuyu persimmons, peeled, halved, sliced |
1/2 cup crumbled feta cheese |
1/4 cup chopped toasted hazelnuts |
Directions:
1. Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
2. Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.
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