Persimmon Fennel Salad with Pomegranates

mayihavethatrecipe.com
serves 4 as a side, 2 as a main course
This Persimmon Fennel Salad with Pomegranate seeds and hazelnuts is a guaranteed crowd pleaser, with a wonderful balance of sweet and savory.
Ingredients

• 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 tbsp freshly squeezed lemon juice
• 1 tbsp whole grain mustard
• 1 tbsp brown mustard
• 1 tbsp maple syrup
• 1 tbsp extra virgin olive oil
• ½ tsp salt

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Preparation​Combine all the salad ingredients in a bowl or large serving plater
To prepare the dressing, whisk all the dressing ingredients together until well combined. Pour over salad right before serving and toss well
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