Butter Lettuce, Persimmon, Feta, and Hazelnut Salad |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 tablespoons Sherry wine vinegar | 1 tablespoon minced shallot | 1-1/2 teaspoons Dijon mustard |
| 1/3 cup olive oil | 1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces | 3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced |
| 1/2 cup crumbled feta cheese | 1/4 cup chopped toasted hazelnuts | |
| 1 | Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. |
| 2 | Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper. |