Fuyu persimmons have a subtle, crisp flavor reminiscent of apricots, and a firm texture, making it especially good for savory dishes, like this autumn salad.
Put the orange juice, vinegar, shallot, zest, and 1/4 tsp. salt in a small bowl and let sit for 15 to 30 minutes to soften the shallot and meld the flavors. Gradually whisk in the oil.
In a large bowl, toss the persimmons, fennel, and parsley with enough of the vinaigrette to coat (you may not need all of it). Season to taste with salt and pepper. Divide among 6 salad plates and sprinkle with the hazelnuts and Parmigiano-Reggiano.
nutrition information (per serving):
26, Fat Calories
230, Saturated Fat
5, Monounsaturated Fat
31, Polyunsaturated Fat
Photo: Scott Phillips