Butter Lettuce, Persimmon, Feta, and Hazelnut Salad

ingredients

• 2 tablespoons Sherry wine vinegar
• 1 tablespoon minced shallot
• 1 1/2 teaspoons Dijon mustard
• 1/3 cup olive oil
• 1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces
  1 1/3 large whipped butter
  1 large hydrogenated fat
  1 large margarine
  3/4 large olive oil
• 3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped toasted hazelnuts

directions

Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.

Place lettuce in large bowl, toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.