Arugula, Hazelnut, Persimmon, and Fennel Salad

Ingredients

• 5 ounce bagged prewashed arugula 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon olive oil extravirgin
• 6 cups fennel bulb thinly sliced ( 2)
• 2 cups fuyu persimmon pulp ripe peeled thinly sliced ( 2)
• 0.5 ounce hazelnuts 
• 1.5 tablespoons red wine vinegar 
• 0.3 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 35
2. Place hazelnuts on a baking sheet.
3. Bake at 350 for 10 minutes, stirring once. Cool 2 minutes; turn nuts out onto a towel.
4. Roll up towel; rub off skins. Chop nuts; set aside.
5. Combine vinegar, olive oil, salt, and pepper in a small bowl, stirring well with a whisk.
6. Combine fennel, persimmon, and arugula in a large bowl.
7. Drizzle with vinegar mixture; toss well to coat.
8. Place 1 1/2 cups fennel mixture on each of 6 plates. Top each serving with about 1 teaspoon hazelnuts.
9. Serve immediately.