Name: Butter Lettuce, Persimmon, Feta, and Hazelnut Salad
Yield: Makes 4 servings
Ingredients: 2 tablespoons Sherry wine vinegar; 1 tablespoon minced shallot; 1 1/2 teaspoons Dijon mustard; 1/3 cup olive oil; 1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces; 3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced; 1/2 cup crumbled feta cheese; 1/4 cup chopped toasted hazelnuts

Fuyu persimmons are an inspired addition to winter salads. This one would make a lovely starter at Thanksgiving dinner.

Recipe information

Yield
Makes 4 servings

Ingredients

2 tablespoons Sherry wine vinegar

1 tablespoon minced shallot

1 1/2 teaspoons Dijon mustard

1/3 cup olive oil

1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces

3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced

1/2 cup crumbled feta cheese

1/4 cup chopped toasted hazelnuts

Preparation

Step 1
Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Step 2
Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.