Radicchio and Persimmon Salad with Hazelnuts and Goat Cheese

Radicchio and Persimmon Salad with Hazelnuts and Goat Cheese from Bon Appetit’s Food Lover’s Cleanse.

The persimmons in Bologna are typically called kaki.  We first spotted them in late September when my parent’s were visiting and were like “What the heck are those?!”  My Mom was so intrigued by them that we bought a carton to try at home.  Happy we did — they are delish.  Tomato-like.  Juicy.  Sweet. Yum.

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Toss 4 cups radicchio and 1 Fuyu persimmon (the flat variety), peeled, seeded, and cut into chunks, with 1½ Tbsp. Sherry Vinaigrette. Top with ½ oz. crumbled goat cheese and 2 Tbsp. toasted hazelnuts. You can substitute arugula, spinach, or a good dark salad mix for the radicchio, and use walnuts, pumpkin seeds, or sunflower seeds in place of the hazelnuts. If you didn’t find goat cheese, eat salad with purchased grilled chicken breast.