Fuyu Persimmon & Radicchio Salad

I made this recipe for Harris Farm Markets, you can watch it here.

You'll need

1 firm Fuyu persimmon
6 large radicchio leaves, torn into halves or quarters
⅓ cup walnuts, lightly roasted
35g gorgonzola piccante
2 tbsp olive oil
1 tbsp honey
1 tsp Dijon mustard
1 tbsp sherry vinegar
Salt
Pepper

Make it

To make the dressing, combine the olive oil, honey, mustard, vinegar, salt and pepper in a large mixing bowl and whisk to emulsify.

Wash and dry the radicchio and persimmon. Slice the persimmon into thin rounds (about 1mm thick) and add to the bowl with the dressing, tossing gently to coat.

Add the radicchio and walnuts and toss to combine. Break the gorgonzola into small pieces and scatter it through at the end.

Transfer to a serving bowl and serve alongside roast chicken, a grilled pork chop or steak.

‍