Arugula, Hazelnut, Persimmon, And Fennel Salad

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2 tablespoons hazelnuts (about 1/2 ounce)

1 1/2 tablespoons red wine vinegar

1 tablespoon extravirgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 cups thinly sliced fennel bulb (about 2)

2 cups thinly sliced peeled ripe Fuyu persimmon (about 2)

1 (5-ounce) package bagged prewashed arugula

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