Fennel Salad with Persimmon and Meyer Lemon Vinaigrette

Serves 4

• 3–4 small fennel bulbs

• 1 persimmon

• 1/2 pomegranate, seeds removed

• 1/2 C hazelnuts, toasted and skin removed, roughly chopped

• 1 head of frisée, washed and torn into bite-size pieces

• 4 carrots, skin removed and peeled into thin strips

• Sea salt

• Freshly ground black pepper

Meyer Lemon Vinaigrette

• 1 Meyer lemon, juiced

• 1 tbsp good white balsamic vinegar

• 3 tbsp olive oil

• Sea salt

• Freshly ground black pepper

Instructions

Slice the persimmon into very thin wedges. Remove the stalks and fronds from the small fennel bulbs and thinly slice on the mandolin.

In a large bowl, combine the fennel, persimmon, pomegranate, hazelnuts, frisée, and carrot.

In a small bowl, combine the lemon juice, vinegar, and olive oil. Whisk until emulsified. Season with salt and pepper to taste. Toss the salad with the vinaigrette to coat. Finish with a sprinkle of sea salt and some freshly ground black pepper. Serve immediately.