butter lettuce, persimmon, feta, and hazelnut salad

Fuyu persimmons are an inspired addition to winter salads. This one would make a lovely starter at Thanksgiving dinner.

Servings: Makes 4 servings.

• 2 tablespoons Sherry wine vinegar
• 1 tablespoon minced shallot
• 1 1/2 teaspoons Dijon mustard
• 1/3 cup olive oil
• 1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces
• 3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped toasted hazelnuts

Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.