Arugula, Hazelnut, Persimmon, and Fennel Salad

Ingredients

  • 2 tablespoons hazelnuts (about 1/2 ounce)
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups thinly sliced fennel bulb (about 2)
  • 2 cups thinly sliced peeled ripe Fuyu persimmon (about 2)
  • 1 (5-ounce) package bagged prewashed arugula

Description

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