Persimmons

Baby Greens with Persimmons

½ large fennel bulb

2 ripe but firm Fuyu persimmons

¼ lb mixed salad greens

2/3 c walnuts, toasted and coarsely chopped

Slice the fennel bulb in quarters, then slice as thinly as possible. Cut the persimmon n half and slice thinly.  Toss the fennel and persimmon with walnuts and greens; add just enough dressing to coat lightly.

Dressing: Whisk:

1 shallot, minced

1 tbs white wine vinegar

2 tbs walnut oil1 tbs olive oil

salt and pepper