Persimmon-Fennel Salad

• 3 heads fennel (each 3 to 3 1/2 in. wide)
• 1 1/4 pounds firm-ripe Fuyu persimmons
• 1/4 cup lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1 cup 1/2-inch chunks Stilton or gorgonzola cheese
• Salt and pepper

1. Rinse and drain fennel. Trim off tops; discard tough stalks and chop enough feathery greens to make 1/4 cup. Save remaining greens for other uses or discard. Trim and discard root ends and bruised areas from fennel heads. Cut fennel crosswise into 1/16- to 1/8-inch-thick slices. Combine sliced fennel and chopped fennel leaves in a wide, shallow bowl.
2. Peel and stem persimmons. Cut fruit crosswise into 1/8-inch-thick slices and put in another bowl. Add lemon juice and oil; mix gently. Holding fruit back, pour liquid over fennel. Mix fennel with dressing.
3. Arrange the persimmon slices over the fennel; sprinkle with cheese. Spoon salad onto plates and add salt and pepper to taste.

fennel, persimmons, lemon juice, extravirgin olive oil, gorgonzola cheese, salt

Taken from www.myrecipes.com/recipe/persimmon-fennel-salad-0 (may not work)