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Fuyu Persimmon And Fennel Salad With Hazelnuts

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Fine Cooking
Related tags
main-dish salad vegetarian mothers' day lunch
Nutrition per serving    (USDA % daily values)
CAL
458
FAT
78%
CHOL
4%
SOD
22%

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Ingredients for 6 servings

1/2 cup extra-virgin olive oil

Freshly ground black pepper

2 Tbs. white wine vinegar

2 tsp. finely grated orange zest

1/2 cup toasted, peeled hazelnuts, chopped

2 Tbs. minced shallot

6 Tbs. fresh orange juice

1/2 cup shaved Parmigiano-Reggiano

4 medium ripe Fuyu persimmons, peeled, quartered, cored, and thinly sliced

2 medium bulbs fennel, trimmed, cored, and very thinly sliced or shaved with a mandoline or vegetable peeler

1/3 cup lightly packed fresh flat-leaf parsley leaves, coarsely torn if large

Kosher salt

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