Persimmon And Fennel Salad

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2 tablespoons finely chopped shallots

2 tablespoons red wine vinegar

2 teaspoons sugar

1 1/2 teaspoons olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cups thinly sliced fennel bulb (about 1 large bulb)

1/4 cup chopped fresh chives

4 persimmons, each cut into 6 wedges and peeled

1/4 cup (1 ounce) crumbled goat cheese

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