2 Tbs Sherry wine vinegar
1 Tbs minced shallot
1 1/2 tsp Dijon mustard
1/3 c hazelnut oil
1 large head of butter lettuce or Boston lettuce, torn into bite size pieces
3 med firm but ripe Fuyu persimmons, peeled, halved, and sliced
1/2 c crumbled fresh Feta
1/4 c chopped toasted hazelnuts
Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.
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