Persimmon and Fennel Salad with Persimmon Vinaigrette

Ingredients

Persimmon and Fennel Salad

1. 2 cups arugula

2. 1 Hachiya persimmon, thinly sliced

3. 1 fennel bulb, thinly sliced [keep some of the fronds for garnish]

4. Manchego, thinly sliced [as much as your heart desires]

5. 1/8 cup Marcona almonds, roughly chopped

Persimmon Vinaigrette

1. 1 Hachiya persimmon

2. 1/4 cup extra virgin olive oil

3. Juice from 1/2 lemon

4. 2 tablespoon apple cider vinegar

5. 1 tablespoon honey

6. Pinch of salt

7. Water [as much as you need to get desired consistency]

Prep time: 15 mins

Servings: 2

Steps

1. Before assembling the salad, make the persimmon vinaigrette. Remove the skin from one persimmon & roughly chop it into cubes. To a food processor, add persimmon, juice from 1/2 lemon, 2 tbsp apple cider vinegar, 1 tbsp honey & a pinch of salt. Puree until smooth, then slowly add in 1/4 cup olive oil until it emulsifies. If the vinaigrette is too thick, add a bit of water while you continue to puree until you reach a desired consistency. Vinaigrette will last in the fridge in a sealed container for up to 2 weeks.

2. Next, prep the salad ingredients. Remove the skin from the second persimmon & thinly slice into half rounds.

3. Remove the fronds from the fennel & cut the bulb in half & then cut thin slices. A mandolin will come in handy to make thin fennel slices if you have one. Put the sliced fennel in an ice bath while you prep the rest of the ingredients to keep them crisp.

4. Use a cheese grater to thinly slice the Manchego & then roughly chop the Marcona almonds.

5. In a bowl, add arugula & layer on persimmon, fennel, Manchego & almonds. If desired, garnish with some leftover fennel fronds.

6. Dress with persimmon vinaigrette & an extra drizzle of olive oil & enjoy!