Butter Lettuce, Persimmon, Feta, And Hazelnut Salad

Recipe Ingredients

2 tablespoons	30ml	Sherry wine vinegar
1 tablespoon	15ml	Minced shallot
1 1/2 teaspoons	7.5ml	Dijon mustard
1/3 cup	78ml	Olive oil
1		Large head butter lettuce or Boston lettuc - torn bite size
3		Firm-but-ripe Fuyu persimmons - peeled, halved, (medium)
		And sliced
1/2 cup	73g / 2.6oz	Crumbled feta cheese
1/4 cup	36g / 1.3oz	Chopped toasted hazelnuts

Recipe Instructions

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.

Source:
Bon Appetit, November 2004

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