Persimmon Salad

Ingredients

1 shallot
½ teaspoon salt
½ teaspoon ground black pepper 
2 tablespoons olive oil
3 tablespoons apple cider vinegar
1 teaspoon honey
2 pounds Fuyu persimmons
8 ounces radicchio
4 ounces mixed salad greens 
4 tablespoons chopped pecans
Salt and pepper to taste 

Directions

1. Peel and chop shallots into small dice and add it to a large mixing bowl. Sprinkle salt over the shallots and set aside for 5 minutes. Whisk in the black pepper oil, vinegar and honey and set aside. 

2. Tear radicchio into bite-sized pieces. Add the radicchio into the large bowl with the dressing and toss thoroughly and set aside 

3. Peel and slice persimmons into bite-sized pieces. Wash and spin dry the salad greens, if necessary. Add the salad greens, persimmon and pecans to the radicchio. Mix thoroughly and  add any additional salt and pepper to taste.

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Quick Tips

• The pecans in this recipe  can be substituted with chopped walnuts, almonds and cashews. 

• Persimmons are a good source of Vitamin A, C manganese and copper.

• When choosing persimmons for salad, pick semi-firm fruits. They yield slightly on the outside to the grip but are firm in the center. Fruits that are too soft will break when mixed in the salad. And fruits that are too firm are not sweet enough.