Fennel and Persimmon Salad

4 Servings

Vinaigrette

• 1 small ripe pear
• 1/2 cup mild olive oil
• 1/4 cup raspberry vinegar
• 2 teaspoons minced shallots
• 1 teaspoon mustard seed, toasted (optional)
• Kosher salt to taste

1. Whirl pear in a blender until pureed.
2. Strain into bowl.
3. Whisk in olive oil, vinegar, shallots, mustard seed and salt.
4. Taste and adjust seasonings if desired.

Salad

• 4 cups mixed salad greens, watercress and sliced endive
• 3 firm Fuyu persimmons
• 1 medium fennel bulb, thinly sliced
• 1/2 cup pecan halves, toasted

1. Divide the mixed greens, watercress and endive evenly among 4 chilled salad plates.
2. Peel and thinly slice persimmons, arrange with fennel on greens and sprinkle with pecans.
3. Drizzle with vinaigrette to taste.
4. Alternately, toss salad ingredients with dressing in a large bowl.