Fuyu Persimmon and Fennel Salad with Hazelnuts



Serves 6

  • 6 tablespoons fresh orange juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons minced shallot
  • 2 tsp. finely grated orange zest
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 4 medium ripe Fuyu persimmons, peeled, quartered, cored, and thinly sliced
  • 2 medium bulbs fennel, trimmed, cored, and very thinly sliced or shaved with a mandoline or vegetable peeler
  • 1/3 cup lightly packed fresh flat-leaf parsley leaves, coarsely torn if large
  • Freshly ground black pepper
  • 1/2 cup toasted, peeled hazelnuts, chopped
  • 1/2 cup shaved Parmigiano-Reggiano


Put the orange juice, vinegar, shallot, zest, and 1/4 tsp. salt in a small bowl and let sit for 15 to 30 minutes to soften the shallot and meld the flavors. Gradually whisk in the oil.

In a large bowl, toss the persimmons, fennel, and parsley with enough of the vinaigrette to coat (you may not need all of it). Season to taste with salt and pepper. Divide among 6 salad plates and sprinkle with the hazelnuts and Parmigiano-Reggiano.  Adapted From Fine Cooking