Persimmons are a sweet, succulent foil to the bitter greens in this winter salad that makes a striking holiday side. If you can’t find them, firm ripe pears are a delicious alternative.

Danielle Centoni
EatingWell Magazine, November 2020

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse shallot in a food processor until finely minced. Add oil, vinegar, mustard, salt and pepper; process until emulsified. Add hazelnuts and pulse until finely chopped.

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  • Combine escarole, radicchio and persimmons in a large bowl. Drizzle the dressing over the salad and toss to coat. Sprinkle with Manchego.

Tips

To make ahead: Refrigerate vinaigrette (Step 1) for up to 2 days. Bring to room temperature before serving.

Nutrition Facts

199 calories; fat 15g; cholesterol 4mg; sodium 301mg; carbohydrates 14g; dietary fiber 4g; protein 3g; sugars 7g; exchange other carbs; niacin equivalents 0.4mg; saturated fat 3g; vitamin a iu 2158IU 43% DV; vitamin b6.