Ingredients
For the Salad
1 head of radicchio, roughly chopped
2 ripe persimmons, cut into half slices and then halved again
1/4 cup pistachios, roughly chopped and lightly toasted
1/2 cup pomegranate seeds
Fresh coriander leaves, roughly torn or whole (to taste)
2 tbsp crumbled feta cheese (optional)
For the Honey-Balsamic Dressing
2 tbsp extra virgin olive oil
1 tbsp honey
1 tbsp balsamic vinegar (aged if possible)
1 tsp Dijon mustard
Salt and freshly cracked black pepper to taste
Preparation
- In a small bowl or jar, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, salt, and pepper. Continue whisking until the mixture is smooth and well-emulsified. Taste and adjust the seasoning as needed.
- Heat a small, dry pan over medium heat. Add the chopped pistachios and toast them for 2-3 minutes, stirring occasionally, until they become fragrant and lightly golden. Set aside to cool.
- In a large bowl, combine the radicchio, persimmon slices, and pomegranate seeds. If using feta, sprinkle it over the top. Add the fresh coriander leaves, tearing them gently for a more aromatic touch.
- Drizzle the honey-balsamic dressing over the salad. Use tongs or your hands to gently toss the ingredients, ensuring the dressing coats everything evenly.
- Sprinkle the toasted pistachios over the salad and garnish with fresh mint leaves for a burst of colour and freshness.
