Winter Salad

With the holidays around the corner we thought it might be nice to have this healthy winter salad as a counterbalance to all the rich food piled on the table. It also goes perfectly with any protein as a side dish. Persimmon season is very short so be sure and take advantage before they're gone. We overdose on them this time of year as the deliciousness has to last us 11months. 

One head radicchio, core removed and chopped

3 cups chopped frisée

3 fuyu persimmons, cut into ½ inch cubes

1 cup chopped raw walnuts

2 tbsp extra virgin olive oil

1 tbsp moscatel vinegar (or champagne vinegar)

Salt and pepper to taste 

Place radicchio, frisée, persimmon and ½ of the walnuts in a mixing bowl.  Add a pinch or two of salt and toss to combine.  Drizzle with olive oil and toss to combine.  Add vinegar and mix thoroughly.  Taste and add more salt, pepper and vinegar to your own taste.  Transfer to nice serving bowl and top with remaining walnuts.