Persimmon and Fennel Salad

The easiest way to peel persimmons is to cut the fruit into wedges and remove the peel from each wedge with a paring knife. We prefer nonastringent Fuyu persimmons in this salad. Serve with roasted pork or chicken.

Yield: 4 servings

Ingredients

• 2  tablespoons  finely chopped shallots
• 2  tablespoons  red wine vinegar
• 2  teaspoons  sugar
• 1 1/2  teaspoons  olive oil
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 3  cups  thinly sliced fennel bulb (about 1 large bulb)
• 1/4  cup  chopped fresh chives
• 4  persimmons, each cut into 6 wedges and peeled
• 1/4  cup  (1 ounce) crumbled goat cheese

Preparation

Combine first 6 ingredients in a large bowl, stirring well with a whisk. Add fennel, chives, and persimmons; toss gently to coat. Divide fennel mixture evenly among 4 plates. Top each serving with 1 tablespoon cheese.

Nutritional Information

Calories:

103 (30% from fat)

Fat:

3.4g (sat 1.3g,mono 1.6g,poly 0.2g)

Protein:

2.6g

Carbohydrate:

17.5g

Fiber:

2.1g

Cholesterol:

3mg

Iron:

1.4mg

Sodium:

355mg

Calcium:

55mg