Persimmon and Fennel Salad This clean, crisp, and lightly sweet fall salad is a perfect contrast to heavier cold weather dishes. It would go particularly well with a pork roast. Makes 4 Servings
	Ingredients: 2 Fuyu persimmons 1 tablespoons each rice vinegar and Tony Tantillo balsamic vinegar 1 small to medium fennel bulb 2 cups frisée lettuce or a mesclun mix of salad greens Kosher salt and freshly ground white pepper to taste 3 tablespoons walnut oil 3 tablespoons walnut pieces, toasted
	Instructions: 1. Core, seed, and halve persimmons vertically. With the cut side down, thinly slice and put in a salad bowl. Trim top green part and slice off about 1/4 inch from the bottom of the fennel bulb. Remove and bruised part from the outer layer. Halve lengthwise, then, with the cut side down, slice into thin crescents. Add to bowl. Clean lettuce and break into bite-size pieces. Add to bowl. 2. Put walnut oil, vinegars, salt, and pepper in a screw-top jar. Shake well to mix. Add dressing to salad and toss. Add walnuts and toss again. Cooking Tip Frisée, the pale inner part of curly endive or chicory, is not always available in mainstream markets. An alternative is to use a mesclun salad mix or gourmet salad mix as it may be called, available in most good supermarkets. It normally contains some frisée.

Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony Shop