Arugula Salad with Persimmons, Prosciutto and Hazelnuts

Instructions

Preheat an oven to 350F.

Place the hazelnuts on a baking sheet and roast in the oven until golden and fragrant, about 11 to 12 minutes.

Remove from the oven and place in a terry cloth towel and rub the skins to partially remove them. If there are some dark skins remaining, leave them.

When the hazelnuts are cool, chop coarsely and set aside in a small bowl.

Cut the top and bottom off the persimmons. Using a small knife, peel the shin and discard. Cut into wedges and set aside. Using a mandolin or sharp knife, slice the fennel bulb into paper thin slices.

In a small bowl, whisk together the fennel oil and white balsamic vinegar. Season with salt pepper.

To serve, place the sliced fennel, arugula, persimmon wedges and hazelnuts together in a bowl. Add the dressing and gently toss together.

Place in a serving bowl and curl and tuck the prosciutto into and around the salad. 

FENNEL OIL

1/2 cup extra virgin olive oil
2 ½ tablespoons fennel seeds

Heat a dry frying pan over medium heat. Add the fennel seeds and shake the pan constantly for 15 to 30 seconds. Do not allow them to turn brown.

Grind the fennel seeds in a coffee or spice grinder or a mortar and pestle until coarsely ground. Place the olive oil and fennel seeds in a jar and shake. Let sit for 2 hours.

Strain before using.