Name: Butter Lettuce, Persimmon, Feta, and Hazelnut Salad
Yield: Makes 4 Servings
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; 3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced; 1/2 cup crumbled feta cheese; 1/4 cup chopped toasted hazelnuts

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