Radicchio & Persimmon Salad with Pomegranate Shallot Vinaigrette

Radicchio & Persimmon Salad with Pomegranate Shallot Vinaigrette

Ingredients:

• 1 head radicchio
• 2 fuyu persimmons, thinly sliced
• 1 cup blue cheese, roughly crumbled
• 1 cup pomegranate seeds
• 1 cup spiced pepitas (recipe below)

For Dressing:

• 1 shallot, finely minced
• 1/2 cup olive oil
• 3/4 cup pomegranate vinegor (or red wine)
• 2 teaspoons brown sugar
• kosher salt and fresh ground pepper

For Pepitas:

• 2 cups raw unsalted pepitas
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon cayenne pepper

Directions:

1. Preheat the oven to 350. Line baking sheeting with foil and scatter pepitas. Roast for 10 minutes.

2. In a large bowl, mix together soy sauce, olive oil, cayenne and garlic powder. You can add more of any seasoning you would like here.

3. After pepitas have roasted for 10 minutes. Transfer to bowl and mix with seasoning until all pepitas are coated well. Transfer back to sheet pan and roast for 5 more minutes.

4. When done, let pepitas cool.

5. Prepare vinaigrette by hand or with food processor by mixing shallot, olive oil, vinegar, brown sugar, kosher salt & fresh ground pepper. Let vinaigrette chill.

6. Tear radicchio into large leaves and arrange on serving platter. Cut persimmons into rounds and halves and add to platter.

7. Using a wedge of blue cheese, roughly crumble and add to salad. Sprinkle with pomegranate seeds. Top with spiced pepitas. Drizzle with pomegranate shallot vinaigrette.

Featured in Coyote + Oak Magazine Vol. XII

Photos by: Mason & Megan Photography