A Winter Salad

Bright citrus, bitter greens, and toasty hazelnuts — a cold-weather salad that’s anything but boring.

Ingredients

• 1 head radicchio, sliced ¼ inch thick

• 1 head fennel, very thinly sliced (use a mandoline if possible)

• 2 oranges, peeled and segmented

• 1 pomegranate, deseeded

• 1 persimmon, thinly sliced

• ½ cup hazelnuts, toasted and roughly chopped

For the Dressing

• Juice of 1 Meyer lemon

• 1 tablespoon honey (or agave, for a vegan option)

• 3 tablespoons olive oil

• Salt and black pepper, to taste

Instructions

1. Assemble the Salad
   In a large serving bowl, combine the radicchio, fennel, oranges, pomegranate seeds, and persimmon.

2. Toast the Hazelnuts
   Place the hazelnuts in a dry skillet over medium heat. Toast, stirring frequently, until golden and fragrant. Let cool slightly, then wrap in a kitchen towel and rub to remove loose skins. Roughly chop and add to the salad.

3. Make the Dressing
   In a small jar with a tight-fitting lid, combine the lemon juice, honey (or agave), olive oil, salt, and pepper. Shake well until emulsified.

4. Dress and Serve
   Drizzle the dressing over the salad and toss gently to coat. For a final touch, add fennel fronds if desired — they bring a bright pop of color.