Fennel Slaw With Persimmons And Lime Vinaigrette

• Fennel Slaw with Persimmons
• 2 large fennel bulbs
• 1 medium carrot
• 1/2 english cucumber
• 3 scallions
• 1 jalapeno pepper or 2 serrano chiles
• 2 Fuyu persimmons (some people insist on peeling them, but I don't bother)
• 3-4 tablespoons chopped cilantro
• Sprinkling of salt and white pepper
• Lime Vinaigrette
• Zest of one lime, finely grated
• 1/4 cup fresh lime juice
• 1 tablespoon shallot, finely minced
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/2 cup extra virgin olive oil, more if dressing is too acidic

1. Peel any discolored or fibrous areas off of the outside of the fennel bulbs. Cut in half and remove cores. Using a hand mandoline, finely slice the fennel.
2. Peel, cut in half and remove seeds from the cucumber. Use the mandoline to slice the cucumber.
3. Peel and finely julienne or shred the carrot and scallions.
4. Cut the jalapeno in half lengthwise, remove the seeds and stem, then finely slice across to make thin half-moons.
5. Remove the stems from the persimmons, cut in half from pole to pole. Using the mandoline, finely slice across the halves, revealing the beautiful internal pattern.
6. Combine all of the vinaigrette ingredients in a blender or mixing jar.
7. Toss the slaw ingredients with the vinaigrette and chopped cilantro.

fennel bulbs, carrot, cucumber, scallions, pepper, persimmons, cilantro, sprinkling of salt, vinaigrette, lime, lime juice, shallot, mustard, salt, extra virgin olive oil

Taken from food52.com/recipes/20479-fennel-slaw-with-persimmons-and-lime-vinaigrette (may not work)