It’s been a while since our last salad post! It seemed only fitting to pull out a new salad recipe for you all after an indulgent holiday season. I actually served this particular salad at Christmas dinner, in addition frequently eating it as a workday lunch. I typically prep all the ingredients at the beginning of the week and assemble a portion each day for lunch. I adore these little containers for saving and transporting dressing to the office since they’re spill-proof and the soft sides enable you to squeeze out every last drop.
I became mildly obsessed with Fuyu persimmons this season and discovered that pairing them with salty feta is a combination I can’t live without.
Hazelnut, Persimmon, & Feta Salad
For the dressing:
- 2 tablespoons Sherry wine vinegar
- 1 tablespoon minced shallot
- 1 1/2 teaspoons Dijon mustard
- 1/3 cup olive oil
- salt and pepper, to taste
For the salad:
- 1 large head of green lettuce, torn
- 3 Fuyu persimmons, cubed
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped toasted hazelnuts
Whisk all dressing ingredients together in small bowl. Place the torn lettuce in a large bowl and toss with the dressing until evenly coated. Gently toss with the remaining ingredients.
Refine Cooking Tips
I think it’s worth keeping a bottle of Sherry vinegar in your pantry, but if you don’t have it on hand, I recommend substituting Champagne or red wine vinegar in its place.