Persimmon Salad

Ingredients

• 6 tablespoons quality olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon dijon mustard
• 2 large garlic cloves, grated
• 1 tablespoon shallot, finely chopped
• 1/4 teaspoon kosher salt, or to taste, I use Diamond Crystal brand
• 1/4 teaspoon freshly cracked pepper or to taste
• 1 tablespoon +1 teaspoon maple syrup
• 1 teaspoon water
• 3 small bunches radicchio, bottom stem removed and leaves separated
• 2 medium fuyu persimmons, thinly sliced and halved
• 1/2 cup raw hazelnuts
• 1/4 cup fresh parmesan, shaved
• salt and freshly cracked black pepper

Instructions

1. 1

   Preheat oven to 350°F. Place hazelnuts on a prepared baking sheet and roast for 8 minutes or until lightly browned. Remove from the oven and allow to cool. When cool to touch place on a kitchen towel, cover, and gently roll your hand over the hazelnuts in a circular motion. This will remove the skin. Place hazelnuts in a bowl and set aside.

2. 2

   Add all dressing ingredients to a bowl and mix well. Set aside to allow flavors to marry.

3. 3

   Add radicchio, persimmon, parmesan, and hazelnuts to a mixing bowl. Spoon enough dressing to your liking and top with a grind or two of freshly cracked black pepper. Toss then divide into two bowls.