This is my new favorite winter salad. If persimmons are in season, don’t hesitate! Adapted from this recipe.

Ingredients

• 2 Fuyu persimmons, thinly sliced
• 1 large Asian pear, cored and thinly sliced
• 1 head radicchio
• 2 oz soft goat cheese
• ¼ c toasted hazelnuts, roughly chopped
• A handful of fresh mint
• 2 t Dijon mustard
• 2 t raw honey
• 6 T olive oil
• 2 T sherry vinegar
• 2 T fresh lemon juice
• salt and freshly ground black pepper, to taste

Instructions

1. To prepare the dressing, whisk all ingredients together in a small bowl until well combined. Season with salt and freshly ground black pepper to taste.
2. To assemble the salad, tear radicchio leaves from the head and arrange on a large platter, sliding pieces of persimmon and pear between each leaf.
3. Crumble the goat cheese over the salad, then garnish with torn fresh mint leaves and toasted hazelnuts.
4. Pour over with the dressing and serve.