Persimmon Salad with Fennel, and cracked hazelnuts
Ingredients
1/2 bulb fennel, thinly sliced
1 Tbl coarsely chopped fennel tops
2 TBL freshly squeezed lemon juice
1/2 tsp honey
1/2 tsp salt
freshly ground pepper to tast
1 firm persimmon, peeled and sliced
1/4 c. crumbled feta or goat cheese(preferred)
1/4 c. hazelnut cracked and tlightly toasted
1/3 c. pomegranite seeds
Method
Separate fennel slices into pieces and place in a bow. Dress with oil, lemon juice, honey, salt, and pepper. Mix well, Set aside
Arrange persimmon slices on each of 4 salad plates. Lift fennel salad out of bowl, place beside persimmon. Sprinkle with feta or goat cheese, hazelnuts and pomegranite seeds. Drizzle residual dressing on top. Serves 4