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Ingredients

• 6 tablespoons  fresh orange juice
• 2 tablespoons  white wine vinegar
• 2 tablespoons  minced shallot
• 2 teaspoons  finely grated orange zest
•   Kosher salt
• 1/2 cup  extra-virgin olive oil
• 4 medium  ripe Fuyu persimmons, peeled, quartered, cored, and thinly sliced
• 2 medium  bulbs fennel, trimmed, cored, and very thinly sliced or shaved with a mandoline or vegetable peeler
• 1/3 cup  lightly packed fresh flat-leaf parsley leaves, coarsely torn if large
•   Freshly ground black pepper
• 1/2 cup  toasted, peeled hazelnuts, chopped
• 1/2 cup  shaved Parmigiano-Reggiano

Description

Fuyu Persimmons Have A Subtle, Crisp Flavor Reminiscent Of Apricots, And A Firm Texture, Making It Especially Good For Savory Dishes, Like This Autumn Salad.

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