butter-lettuce-persimmon-feta-and-hazelnut-salad-231077.json

{
    "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Leafy Green",
        "No-Cook",
        "Vegetarian",
        "Quick & Easy",
        "Feta",
        "Fall",
        "Persimmon",
        "Hazelnut"
    ],
    "title": "Butter Lettuce, Persimmon, Feta, and Hazelnut Salad",
    "url": "http://www.epicurious.com/recipes/food/views/butter-lettuce-persimmon-feta-and-hazelnut-salad-231077"
}