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.