Persimmon Salad

This vibrant and flavorful salad combines the sweetness of persimmons with the slightly bitter red radicchio Treviso, the crunch of walnuts, and the juicy burst of pomegranate seeds. Topped with slivers of aged Parmesan cheese and drizzled with a honey dressing, it’s a perfect seasonal salad that balances both sweet and savory flavors.

Ingredients

For the Salad:

• 2 ripe persimmons, peeled and sliced (Fuyu or Hachiya variety, depending on your preference)
• 2 cups red radicchio Treviso, chopped (or regular radicchio if not available)
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup pomegranate seeds
• 1/4 cup aged Parmesan cheese, shaved or thinly sliced
• Fresh herbs (optional, such as thyme or mint) for garnish

For the Honey Dressing:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey (or maple syrup for a vegan option)
• 1 tablespoon balsamic vinegar (or apple cider vinegar)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Prepare the Salad:
   • If you haven’t already, peel and slice the persimmons into thin wedges.
   • Chop the red radicchio Treviso into bite-sized pieces or thin strips.
   • Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until they are fragrant and golden. Set aside to cool.
2. Make the Dressing:
   • In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, salt, and pepper until smooth and emulsified.
3. Assemble the Salad:
   • In a large salad bowl, combine the sliced persimmons, chopped radicchio, toasted walnuts, and pomegranate seeds.
   • Drizzle the honey dressing over the salad and toss gently to coat all the ingredients evenly.
4. Top with Parmesan:
   • Add the shaved or thinly sliced aged Parmesan cheese over the top of the salad for an extra savory touch.
5. Serve:
   • Garnish with fresh herbs like thyme or mint, if desired, for an added pop of color and flavor.
   • Serve immediately as a refreshing, elegant salad perfect for autumn and winter meals.

Tips and Variations

• Vegan Option: Omit the Parmesan cheese or use a vegan cheese alternative for a dairy-free version.
• Other Nuts: Swap walnuts for pecans or almonds for a different flavor and texture.
• Add Protein: Add grilled chicken, roasted turkey, or chickpeas for a more filling meal.
• Extra Spice: Add a pinch of red pepper flakes or freshly cracked black pepper for a subtle kick.

This Autumn-Winter Persimmon Salad with Red Radicchio Treviso, Walnuts, Pomegranate Seeds, Aged Parmesan, and Honey Dressing is a beautiful and flavorful salad that highlights the best seasonal ingredients, making it an excellent addition to your holiday meals or any special gathering. Enjoy!