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.

TagsSalad Persimmon Fruit Feta Cheese Dairy Hazelnut Nut Side Starter Dinner Gluten Free Vegetarian Easy No-Cook Thanksgiving Fall Winter Bon Appétit

Recipe notes

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