Arugula, Hazelnut, Persimmon, and Fennel Salad

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.

Yield: 6 servings

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

Preparation

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.

Nutritional Information

Calories:

107 (37% from fat)

Fat:

4.4g (sat 0.5g,mono 3g,poly 0.6g)

Protein:

2.2g

Carbohydrate:

17.5g

Fiber:

5.1g

Cholesterol:

0.0mg

Iron:

1.1mg

Sodium:

145mg

Calcium:

78mg