Butter Lettuce, Persimmon, Feta, and Hazelnut Salad

• 2 tablespoons Sherry wine vinegarvinegar
• 1 tablespoon minced shallotshallot
• 1 1/2 teaspoons Dijon mustarddijon-mustard
• 1/3 cup olive oilolive-oil
• 1 large head of butter lettuce or Boston lettuce, torn into bite-size pieceslettuce
• 3 medium-size firm but ripe Fuyu persimmons, peeled, halved, slicedpersimmon
• 1/2 cup crumbled feta cheesefeta
• 1/4 cup chopped toasted hazelnutshazelnut

1. 01Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
2. 02Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

Sign in and stock your pantry to see what you have for this recipe.