Persimmon-Fennel Salad

Yield: Makes 8 servings

Ingredients

• 3  heads fennel (each 3 to 3 1/2 in. wide)
• 1 1/4  pounds  firm-ripe Fuyu persimmons
• 1/4  cup  lemon juice
• 1 1/2  tablespoons  extra-virgin olive oil
• 1  cup  1/2-inch chunks Stilton or gorgonzola cheese
• Salt and pepper

Preparation

1. Rinse and drain fennel. Trim off tops; discard tough stalks and chop enough feathery greens to make 1/4 cup. Save remaining greens for other uses or discard. Trim and discard root ends and bruised areas from fennel heads. Cut fennel crosswise into 1/16- to 1/8-inch-thick slices. Combine sliced fennel and chopped fennel leaves in a wide, shallow bowl.

2. Peel and stem persimmons. Cut fruit crosswise into 1/8-inch-thick slices and put in another bowl. Add lemon juice and oil; mix gently. Holding fruit back, pour liquid over fennel. Mix fennel with dressing.

3. Arrange the persimmon slices over the fennel; sprinkle with cheese. Spoon salad onto plates and add salt and pepper to taste.

Nutritional Information

Calories:

174 (44% from fat)

Protein:

5.2g

Fat:

8.6g (sat 4.1)

Carbohydrate:

22g

Fiber:

0.8g

Sodium:

322mg

Cholesterol:

16mg