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Raddichio, Gorgonzola & Persimmon Salad - Georgie Easts

PERSIMMON, RADICCHIO & GORGONZOLA SALAD WITH A SHALLOT & DATE DRESSING

It's sweet, salty, bitter - it's a delightful winter salad.

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 hungry people

Ingredients

  • 40 g hazelnuts
  • 1 radicchio leaves separated (if you can get the Castelfranco variety, even better)
  • 2 very ripe persimmons sliced
  • 150 g gorgonzola sliced or crumbled into chunks
  • salt & freshly ground black pepper

DRESSING

  • 4 tbsp extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 small shallot very finely sliced into rounds
  • 2 dates very finely sliced

Instructions

  1. Start by making the dressing. Combine the olive oil, white wine vinegar, mustard and a good pinch of salt and black pepper in a small bowl. Taste and adjust the seasoning, if needed. Add the sliced shallot and dates to the dressing, and stir to combine. Allow to macerate for 15 minutes.

  2. Meanwhile, toast the hazelnuts in a small frying pan over a low-medium heat, until golden. Allow to cool, then roughly chop.

  3. Layer the radicchio, persimmon, gorgonzola, hazelnuts and dressing on a serving dish, or between plates. Finish with a grind of black pepper and little flaky salt, before devouring.