From epicurious

4 Servings

2 TB Sherry Vinegar

1 TB minced Shallot (or use a little of your onion)

1 1/2 ts Dijon Mustard

1/3 cup Olive Oil

Lettuce from this week’s share - calls for 1 large head of butter lettuc

3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced

1/2 cup crumbled feta cheese

1/4 cup chopped toasted hazelnuts

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.