Persimmon and Fennel Salad
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 29.58 ml shallots, finely chopped
- 36.97 ml red wine vinegar
- 4.92 ml agave nectar
- 14.79 ml olive oil
- 2.46 ml salt
- 1.23 ml pepper
- 473.18 ml fennel bulbs, thinly sliced
- 59.14 ml fresh chives, chopped
- 4 persimmons, cut into wedges and peeled
- 59.14 ml goat cheese, crumbled
- 1419.54 ml arugula
directions
- Combine first 6 ingredients in a large bowl and whisk.
- add fennel, chives and persimmons and toss to coat.
- place mixture on a large bed of arugula.
- sprinkle with goat cheese.
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