Sweet & Bitter Persimmon Salad
/
Sweet & Bitter Persimmon Salad
Ingredients
½ cup walnuts
1 teaspoon salt
1 shallot, finely sliced
2 tablespoons squeaky gate balsamic vinegar
3 tablespoons extra virgin olive oil
3 medium hard persimmons
5 pieces of radicchio
1 pomegranate
Method
Put sliced shallot in a small bowl. Add a pinch of salt and the balsamic vinegar. Let mixture steep for 10 minutes. Whisk in olive oil.
Cut the pomegranate in half, tap the base with a wooden spoon to shake out the seeds and set aside.
Cut the persimmons into wedges then Salt lightly in a large mixing bowl and dress with vinaigrette. Add radicchio leaves and toss together, transfer to a serving plate and scatter pomegranate seeds over the top, along with any juice from the bowl and top with walnuts.
