- 2 tablespoons finely chopped shallots
- 2 tablespoons red wine vinegar
- 2 teaspoons vegan sugar
- 1 and 1/2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups thinly sliced fennel bulb
- 1/4 cup chopped fresh chives
- 4 fuyu persimmons, each peeled and cut into 6 wedges*
- 1 ounce prepared vegan goat cheese**
2. Divide the fennel mixture evenly among 4 salad plates. Crumble the prepared goat cheese evenly over each serving.
*The easiest way to peel the persimmon is to cut the fruit into wedges, then remove the fruit from each wedge with a paring knife. I was happy to find that the fruit tears out easily - almost as if along an invisible line - without having to force it.
**My favorite recipe for a vegan version of spreadable goat cheese is as follows: in a small bowl, combine 1 ounce crumbled VegCuisine (formerly Sunergia) feta, 1 and 1/2 teaspoons Vegan Gourmet sour cream, 1 and 1/2 teaspoons Tofutti cream cheese, and a splash of lemon juice. Combine with a fork until well blended. Chill until ready to use.
4 servings (1 portion), Calories 103
Exquisite! is the word that comes to mind. This is quite simply my new favorite salad - and believe it or not, I'm not usually a fennel lover. The persimmon was delectable - think of a cross between a non-fuzzy peach and honeydew melon, and that's a little what it tastes like. What made the dressing so good? I'm not even sure. I've had dozens of vinaigrettes like this in my life, but somehow this just worked. The fennel was sliced super thin and delicate, and the goat cheese was just a creamy burst to top it all off. Pair with something savory and salty for a nice contrast, like Gardein chicken or Match pork.