Treviso and Persimmon Salad

Ingredients

  • 1 tablespoon minced onion

  • 2 tablespoons sherry vinegar

  • Salt

  • freshly ground pepper

  • 6 tablespoons olive oil

  • 2 Bosc pears, cored and cut into ⅛-inch slices (see note)

  • 4 fuyu persimmons, peeled, cored and cut into ¼-inch slices

  • 1 treviso radicchio

  • 3 cups baby spinach

  • ¼ cup roasted hazelnuts

  • ¼ cup crumbled Stilton

  • ¼ cup pomegranate seeds

Instructions

  1. Macerate the onion in sherry vinegar and a pinch of salt and pepper. Add hazelnut oil; taste and adjust seasoning.

  2. Just before serving, toss pears, persimmons and Treviso and spinach in a bowl and dress with vinaigrette. Season to taste and sprinkle with hazelnuts, Stilton and pomegranate seeds.

Haley Smith