Persimmon and Fennel Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 cups fennel bulb thinly sliced ( 1 large bulb)
• 0.3 cup chives fresh chopped
• 1 ounce goat cheese crumbled
• 1.5 teaspoons olive oil 
• 4  persimmon peeled cut into 6 wedges and
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 2 tablespoons shallots finely chopped
• 2 teaspoons sugar 

Equipment

• bowl
• whisk

Directions

1. Combine first 6 ingredients in a large bowl, stirring well with a whisk.
2. Add fennel, chives, and persimmons; toss gently to coat. Divide fennel mixture evenly among 4 plates. Top each serving with 1 tablespoon cheese.