Hudson Hayden/The Globe and Mail
Fuyu persimmons or their cousins, Sharon fruit, are plentiful at this time of year and super easy to work with. There are no seeds or cores; you can even leave them unpeeled if you prefer.
Servings: 4
Ingredients
1/2 bulb fennel, core removed and thinly sliced
1 tablespoon coarsely chopped fennel tops
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon liquid honey
1/2 teaspoon salt
Freshly ground pepper to taste
3 firm Fuyu persimmons, peeled and sliced
1/4 cup crumbled feta
1/4 cup cracked hazelnuts, lightly toasted
1/3 cup pomegranate seeds
Method
Separate fennel slices into pieces and place in a medium bowl. Dress with oil, lemon juice, honey, salt and pepper and mix well to combine. Set aside.
Arrange persimmon slices on each of four salad plates. Lift fennel salad out if its dressing and place beside or over top of persimmons. Sprinkle each plate with feta, hazelnuts and pomegranate seeds. Drizzle residual dressing over top.