Winter Romaine Salad with Champagne Vinaigrette

The persimmon and fennel featured in this salad are some of winter’s loveliest produce, and the light champagne vinaigrette is a wonderful compliment to this crisp salad.

Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4


For the champagne vinaigrette:

  • 2 teaspoons Dijon mustard
  • ¼ cup champagne vinegar
  • 1 small shallot grated or very finely minced
  • ½ cup olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the salad:

  • 4 cups chopped romaine lettuce
  • 1 firm Fuyu persimmon thinly sliced
  • 1 small fennel bulb thinly sliced
  • ½ cup walnuts roughly chopped


  1. To make the dressing, whisk together the Dijon, champagne vinegar, grated shallot, olive oil, salt and pepper in a small bowl. Set aside.
  2. In a serving bowl, add the romaine lettuce, persimmon, fennel and walnuts.
  3. Toss salad with champagne vinaigrette.