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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