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Epicurious

Butter Lettuce, Persimmon, Feta, and Hazelnut Salad

4.4

(24)

Fuyu persimmons are an inspired addition to winter salads. This one would make a lovely starter at Thanksgiving dinner.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 1

    Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

    Step 2

    Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

TagsSaladPersimmonFruitFetaCheeseDairyHazelnutNutSideStarterDinnerGluten FreeVegetarianEasyNo-CookThanksgivingFallWinterBon Appétit
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