Green Bean, Persimmon and Hazelnut Salad
1 pound green beans
1 Fuju persimmon, peeled and thinly sliced
½ cup hazelnuts, toasted and peeled
1 ½ tablespoons red wine vinegar
3 to 4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
Bring a pot of water to a boil. Add the green beans and cook until tender yet crisp, 4 to 7 minutes. Drain and run under cold water. Add the persimmons and hazelnuts.
In another small bowl, whisk together the vinegar and olive oil. Season with salt and pepper.
Pour the vinaigrette over the green beans and persimmons and toss together carefully.