Ingredients
6 Tbs. fresh orange juice
2 Tbs. white wine vinegar
2 Tbs. minced shallot
2 tsp. 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
Fine Cooking
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2 Tbs. white wine vinegar
2 Tbs. minced shallot
2 tsp. 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.
Fine Cooking
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