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Ingredients For the champagne vinaigrette: 2 teaspoons Dijon mustard cup champagne vinegar 1 small shallot grated or very finely minced cup olive oil teaspoon salt teaspoon black pepper For the salad: 4 cups chopped romaine lettuce 1 firm Fuyu persimmon thinly sliced 1 small fennel bulb thinly sliced cup walnuts roughly chopped Instructions To make the dressing, whisk together the Dijon, champagne vinegar, grated shallot, olive oil, salt and pepper in a small bowl

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