BUTTER LETTUCE PERSIMMON FETA AND HAZELNUT SALAD

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Reference:

Bon App�tit, November 2004

Prep:

Prep: 10 minutes; Total: 10 minutes

Servings:

Makes 4 servings.

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Submitted by:

Foodie

Ingredients

tbsp Sherry wine vinegar

tbsp minced shallot

1/2 tsp Dijon mustard

1/3

cup olive oil

large head of butter lettuce or Boston lettuce, torn into bite-size pieces

medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced

1/2

cup crumbled feta cheese

1/4

cup chopped toasted hazelnuts

Directions

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

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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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