Kosher salt, freshly cracked black pepper and red pepper flakes to taste
½teaspoonground cumin
¼cuppomegranate seeds
3tablespoonscandied walnuts or marcona almonds
½cupcrumbled feta (I prefer to buy the one in the brine)optional
Instructions
Cut off the tough green tops and slice each persimmon in 10 to 12 wedges.
In a small jar, combine the olive oil, vinegar, honey, shallot, cumin, red pepper flakes, salt and pepper. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough red pepper flakes to give it a little kick. If you'd like it hotter, add more and shake again
Combine the persimmons, radicchio, kale and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds and walnuts. Taste and adjust seasoning as needed.
Notes
Not a fan of or can't find persimmons? Just use all crisp apples. Delicious and different!