Fennel Salad with Persimmon and Meyer Lemon Vinaigrette



Serves 4

  • 34 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


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.