Persimmon-Fennel Salad

By Sunset
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3 heads fennel (each 3 to 3 1/2 in. wide)

1 1/4 pounds firm-ripe Fuyu persimmons

1/4 cup lemon juice

1 1/2 tablespoons extra-virgin olive oil

1 cup 1/2-inch chunks Stilton or gorgonzola cheese

Salt and pepper

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