Fennel Salad with Persimmon and Meyer Lemon Vinaigrette
Ingredients
Serves 4
- 3–4 small fennel bulbs
- 1 persimmon
- 1/2 pomegranate, seeds removed
- 1/2 C hazelnuts, toasted and skin removed, roughly chopped
- 1 head of frisée, washed and torn into bite-size pieces
- 4 carrots, skin removed and peeled into thin strips
- Sea salt
- Freshly ground black pepper
Meyer Lemon Vinaigrette
- 1 Meyer lemon, juiced
- 1 tbsp good white balsamic vinegar
- 3 tbsp olive oil
- Sea salt
- Freshly ground black pepper
Instructions
Slice the persimmon into very thin wedges. Remove the stalks and fronds from the small fennel bulbs and thinly slice on the mandolin.
In a large bowl, combine the fennel, persimmon, pomegranate, hazelnuts, frisée, and carrot.
In a small bowl, combine the lemon juice, vinegar, and olive oil. Whisk until emulsified. Season with salt and pepper to taste. Toss the salad with the vinaigrette to coat. Finish with a sprinkle of sea salt and some freshly ground black pepper. Serve immediately.