Fuyu Persimmon and Radicchio Salad
Recipe by Gemma Plunkett
Serves: 2 as a side
Ingredients:
-
1 firm Fuyu persimmon
-
6 large radicchio leaves, torn into halves or quarters
-
⅓ cup walnuts, lightly roasted
-
35g gorgonzola piccante
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2 tbsp olive oil
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1 tbsp honey
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1 tsp Dijon mustard
-
1 tbsp sherry vinegar
-
Salt
- Pepper
Method:
1. To make the dressing, combine the olive oil, honey, mustard, vinegar, salt and pepper in a large mixing bowl and whisk to emulsify.
2. Wash and dry the radicchio and persimmon. Slice the persimmon into thin rounds (about 1mm thick) and add to the bowl with the dressing, tossing gently to coat.
3. Add the radicchio and walnuts and toss to combine. Break the gorgonzola into small pieces and scatter it through at the end.
4. Transfer to a serving bowl and serve alongside roast chicken, a grilled pork chop or steak.
