Radicchio Persimmon Salad

Introduction

Adapted from Vy Tran of Beyond Sweet and Savory, this colorful salad brings together bitter radicchio, sweet persimmons, tangy blue cheese, and crunchy hazelnuts. It’s a refreshing winter salad with a balance of flavors and textures.

Ingredients

• 1 small head radicchio, torn into bite-size pieces

• 4 Fuyu persimmons, halved, cored, and thinly sliced

• 2 oz blue cheese, crumbled or shaved

• ¼ cup hazelnuts, toasted and roughly chopped

Dressing

• 2 tbsp olive oil

• 1 tbsp red wine vinegar

• 1 tbsp honey

• 1 tsp Dijon mustard

• Salt and pepper to taste

Steps

1. Whisk together vinegar, honey, mustard, and olive oil in a small bowl. Season with salt and pepper.

2. Combine radicchio and persimmons in a large bowl.

3. Drizzle dressing over salad and toss to coat evenly.

4. Scatter blue cheese and hazelnuts on top before serving.