If you’ve been following me on Twitter (@Vegetarianized) this week, you know I’ve been obsessed with this salad that’s quick and showcases some of the best of in-season produce. The licorice of the raw fennel is a perfect foil for the sweet persimmons and creamy goat cheese. It’s a wonderful starter or side dish that’s great for a weeknight meal and dressy enough for a holiday dish.
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Adapted from Cooking Light
Time: About 20 minutes active and total
2 tablespoons red wine vinegar
2 teaspoons honey
1/2 tablespoon extra virgin olive oil
1/2 teaspoon salt and pepper, each
1 large shallot, chopped finely
1 large fennel, sliced thinly
1/4 cup chives or scallion, chopped
4 very ripe persimmons, green stem removed, peeled and sliced
2 ounces goat cheese, crumbled
1. In a large bowl, combine vinegar, honey, extra virgin olive oil, salt, pepper and shallot. Stir until honey is dissolved.
2. Add fennel, chives and persimmons. Toss to combine.
3. Divide salad among four bowls or plates. Add crumbled goat cheese and serve.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.