From epicurious
4 Servings
2 TB Sherry Vinegar
1 TB minced Shallot (or use a little of your onion)
1 1/2 ts Dijon Mustard
1/3 cup Olive Oil
Lettuce from this week’s share - calls for 1 large head of butter lettuc
3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped toasted hazelnuts
Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper. Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.