1 head radicchio, sliced 1/4 inch thick
1 head fennel, sliced super thin on a mandolin
2 oranges, peeled and segmented
1 pomegranate, deseeded
1 persimmon, thinly sliced
1/2 cup hazelnuts, toasted and then chopped
1 Meyer lemon, juiced
1 tablespoon honey or agave for vegan option
3 tablespoons olive oil
Salt and pepper
Combine the first 5 ingredients in a serving bowl.
To toast the hazelnuts; place them in a clean and dry frying pan over medium heat. NO OIL NEEDED. Toss the hazelnuts continuously allowing them to toast, keep your eye on them so they don’t burn! They will start to smell toasty when they are done. Remove the pan from the heat.
When the nuts are cooled, wrap them in a kitchen towel and rub them to remove the loose skin and discard the skin. Roughly chop the nuts and add to the salad.
For the dressing; combine all ingredients in a jar with a tight-fitting lid, shake well until combined. Toss the dressing with the salad.
Optional: Save fennel fronds, adding these to the salad at the end adds a pop of color.