Persimmon and Fennel Salad
- 2 tablespoons shallots, finely chopped
- 2 12 tablespoons red wine vinegar
- 1 teaspoon agave nectar
- 1 tablespoon olive oil
- 12 teaspoon salt
- 14 teaspoon pepper
- 2 cups fennel bulbs, thinly sliced
- 14 cup fresh chives, chopped
- 4 persimmons, cut into wedges and peeled
- 14 cup goat cheese, crumbled
- 6 cups arugula
- 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.
shallots, red wine vinegar, nectar, olive oil, salt, pepper, fennel bulbs, fresh chives, persimmons, goat cheese, arugula
Taken from www.food.com/recipe/persimmon-and-fennel-salad-343344 (may not work)