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Butter Lettuce, Persimmon, Feta, And Hazelnut Salad


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  • 2 tablespoons Sherry wine vinegar
  • 1 tablespoon minced shallot
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 cup olive oil
  • 1 large head butter lettuce or Boston lettuce torn bite size
  • 3 medium firm-but-ripe Fuyu persimmons peeled, halved, and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped toasted hazelnuts


Servings 4


Step 1

Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

This recipe yields 4 servings.

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