Persimmon, Arugula, Fennel, and Pecorino Salad inspired by T

Ingredients

Persimmon, Arugula, Fennel, and Pecorino Salad inspired by Taylor Boetticher

1 large or 2 small fennel bulbs

2 fuyu persimmons

2 t champagne vin

2 t walnut oil

1 T evoo

2 t honey

1 t sea salt

1/2 lb arugula

handful of olives

1/4 lb pecorino romano

Core fennel and slice thinly on a mandoline. Peel persimmon and thinly slice. Whisk

together dressing ingredients. Macerate fennel and persimmon in dressing for 15 - 30

mins.

Toss arugula with pinch of salt. Drain fennel and persimmon, reserving marinade. Add

olive and toss gently once more. Top with pecorino.