Bel Fiore Radicchio, Arugula, and Persimmon Salad

 
 

Ingredients

 

  • 1 head Bel Fiore Radicchio, chopped

  • 2 cups fresh arugula

  • 2 Fuyu persimmons, sliced

  • 1/2 cup walnuts, roughly chopped

  • 1/2 cup Parmesan cheese, shaved

  • 1/4 cup red onion, thinly sliced

  • Aged balsamic vinegar, for drizzling

  • Olive oil

  • Salt and freshly ground black pepper to taste

Instructions

  1.    Chop the radicchio and place it in a large salad bowl. Add the arugula.

  2. Cut the Fuyu persimmons into thin slices. Remove the stems and any seeds. Arrange the slices over the bed of radicchio and arugula.

  3. Toast the Walnuts: In a dry skillet over medium heat, toast the chopped walnuts for a few minutes until they become fragrant. Keep an eye on them to prevent burning. Once toasted, set them aside to cool.

  4. Assemble the Salad: Sprinkle the toasted walnuts over the salad. Add the thinly sliced red onions and shaved Parmesan cheese on top of the persimmons. Drizzle the salad with aged balsamic vinegar and a bit of olive oil. Gently toss the salad to combine all the ingredients. Season with salt and freshly ground black pepper to taste.

dinner, entrees, salads/sidesGuest UserFallComment