1 large fennel bulb, sliced

1 pomegranate, seeded (about 1 cup of pomegranate seeds)

2 Fuyu persimmons, peeled and sliced

¼ cup toasted hazelnuts, chopped

Dressing:

2 tablespoons freshly squeezed lemon juice

1 tablespoon whole grain mustard

1 tablespoon brown mustard

1 tablespoon maple syrup

1 tablespoon extra virgin olive oil

½ teaspoon salt

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Start by slicing the fennel bulb thinly. Trim the stalks and fronds, and slice the bulb from top to bottom to reveal the natural layers. Peel the persimmons and slice them into thin rounds or wedges.
Cut the pomegranate in half, and carefully remove the seeds. Watch a video for an easy method if needed.
Toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently to avoid burning. Once golden brown, remove from heat and chop them roughly.
In a small bowl, whisk together the lemon juice, whole grain mustard, brown mustard, maple syrup, olive oil, and salt until smooth and well-combined.
In a large bowl, combine the sliced fennel, persimmons, pomegranate seeds, and toasted hazelnuts.
Pour the dressing over the salad and toss gently to coat the ingredients evenly.
Serve immediately and enjoy the refreshing flavors of the salad!

For a more substantial salad, add arugula, spinach, or mixed greens as a base.

Feel free to add crumbled feta or goat cheese for a creamy contrast to the crunchy textures.

If you don’t have hazelnuts, substitute with almonds, walnuts, or pecans.

For a citrusy twist, add orange or grapefruit segments to the salad.

Add chili or red pepper flakes for a spicy kick.

This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.