If you've been following me on Twitter (@Vegetarianized) this week, you know I've been obsessed with this salad that's quick and showcases some of the best of in-season produce. The licorice of the raw fennel is a perfect foil for the sweet persimmons and creamy goat cheese. It's a wonderful starter or side dish that's great for a weeknight meal and dressy enough for a holiday dish.
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Fennel, Persimmon and Goat Cheese Salad
Adapted from Cooking Light
Servings: 4
Time: About 20 minutes active and total
Price: About $13.00 total; $3.25 per serving
Nutrition (per serving):
Calories: 141.7
Protein: 4.4g
Fat: 6.2g
Saturated fat: 3.2g
Carbohydrates: 19.1g
Fiber: 0.15g
Sodium: 502.1mg
Cholesterol: 11.2mg
2 Tbsp red wine vinegar
2 tsp honey
1/2 Tbsp EVOO
1/2 tsp SnP
1 large shallot, chopped finely
1 large fennel, sliced thinly
1/4 cup chives or scallion, chopped
4 very ripe persimmons, green stem removed, peeled and sliced
2 oz goat cheese, crumbled
1. In a large bowl, combine vinegar, honey, EVOO, SnP and shallot. Stir until honey is dissolved.
2. Add fennel, chives and persimmons. Toss to combine.
3. Divide salad among four bowls or plates. Add crumbled goat cheese and serve.
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