Persimmon-Fennel Salad Recipe

3 heads fennel (each 3 to 3 1/2 in. wide)

1 1/4 pounds firm-ripe Fuyu persimmons

1/4 cup lemon juice

1 1/2 tablespoons extra-virgin olive oil

1 cup 1/2-inch chunks Stilton or gorgonzola cheese

Salt and pepper

Step 1

Rinse and drain fennel. Trim off tops; discard tough stalks and chop enough feathery greens to make 1/4 cup. Save remaining greens for other uses or discard. Trim and discard root ends and bruised areas from fennel heads. Cut fennel crosswise into 1/16- to 1/8-inch-thick slices. Combine sliced fennel and chopped fennel leaves in a wide, shallow bowl.

Step 2

Peel and stem persimmons. Cut fruit crosswise into 1/8-inch-thick slices and put in another bowl. Add lemon juice and oil; mix gently. Holding fruit back, pour liquid over fennel. Mix fennel with dressing.

Step 3

Arrange the persimmon slices over the fennel; sprinkle with cheese. Spoon salad onto plates and add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories174

% Daily Value *
Total Fat 8.6g12%

Saturated Fat 4.1g21%
Cholesterol 16mg6%
Sodium 322mg15%
Total Carbohydrate 22g8%

Dietary Fiber 0.8g3%
Protein 5.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Persimmon-Fennel Salad