Butter Lettuce, Persimmon, Feta, And Hazelnut Salad

By á-170456

Ingredients

• 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

Details

Servings 4

Preparation

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.