Persimmon And Pomegranate Autumn Salad

• Persimmon and Pomegranate Autumn Salad
• 1 head butter lettuce about 1/4 pound (sometimes called Boston lettuce), torn into pieces
• 1-2 fuyu persimmon, sliced into wedges
• 1/3 cup hazelnuts, toasted and lightly crushed
• 1 fennel bulb, very thinly sliced
• 1/3 cup pomegranate seeds
• Parmesan cheese, make thin wide slices with a vegetable peeler
• Sherry Vinaigrette
• 1 shallot, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/3 cup Sherry vinegar
• 1/2 cup hazelnut oil
• Salt

1. For the vinaigrette, whisk the first five ingredients together in a large bowl, when well combined slowly pour the oil in while you are whisking. To keep your bowl in place, put the bowl in a pot, or on a kitchen towel, rolled and made into a ring. Taste and adjust seasoning.
2. Place all of the salad ingredients in a large bowl, except the pomegranate seeds and parmesan. Pour 1/4 of the dressing over the salad and toss well. I dig right in with my hands and make sure everything is well coated and mixed.
3. Taste a piece of lettuce and add more dressing depending on your preference.
4. Divide evenly among 6-8 plates and sprinkle the pomegranate seeds and parmesan "peels" over each salad.

salad, butter, persimmon, hazelnuts, fennel, pomegranate seeds, parmesan cheese, sherry vinaigrette, shallot, mustard, honey, sherry vinegar, hazelnut oil, salt

Taken from food52.com/recipes/1693-persimmon-and-pomegranate-autumn-salad (may not work)