Valleybrink Road | Recipes | Fennel Salad With Persimmon And Meyer Lemon Vinaigrette | Serves 4 3-4 small fennel bulbs, stalks and fronds removed and discarded, thinly sliced on the mandolin 1 persimmon, sliced into very thin wedges 1/2 pomegranate, seeds removed 1/2 cup hazelnuts, toasted and skin removed, roughly chopped .

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Fennel Salad With Persimmon And Meyer Lemon Vinaigrette
Steps
1
2
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4
5
Description

I am addicted to persimmons and pomegranates right now. The color, the sweetness, the texture. It's all perfection. Feel free to play around with the lettuce you use in this salad. I have made it with butter lettuce or little gems instead of fennel. I usually just see what I have on hand in the fridge and go from there. Also, a little Humboldt Fog or Cypress Grove goat cheese crumbled on top never hurts.

Get Started
Step 1

Slice the persimmon into very thin wedges.

Next Step
2
Step 2

Remove the stalks and fronds from the small fennel bulbs and thinly slice on the mandolin.

Next Step
3
Step 3

Roughly chop the toasted hazelnuts and set aside.

Next Step
4
Step 4

In a large bowl, combine the fennel, persimmon, pomegranate, hazelnuts, frisée, and carrot. 

In a small bowl, combine the lemon juice, vinegar, and olive oil. Whisk until emulsified. Season with salt and pepper to taste.

Toss the salad with the vinaigrette to coat. 

Next Step
5
Step 5

Finish with a sprinkle of sea salt and some freshly ground black pepper. Serve immediately.

Done!
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Ingredients
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 Serves 4

  • 3-4 small fennel bulbs, stalks and fronds removed and discarded, thinly sliced on the mandolin
  • 1 persimmon, sliced into very thin wedges
  • 1/2 pomegranate, seeds removed
  • 1/2 cup hazelnuts, toasted and skin removed, roughly chopped
  • 1 head of frisée, washed and torn into bite size pieces
  • 4 carrots, skin removed and peeled into thin strips
  • sea salt
  • freshly ground black pepper
  • Meyer Lemon Vinaigrette 

 

MEYER LEMON VINAIGRETTE

  • 1 Meyer lemon, juiced
  • 1 tablespoon good white balsamic vinegar
  • 3 tablespoons olive oil pink sea salt freshly ground black pepper