Radicchio & Persimmons Recipe

Prepare radicchio

Trim the radicchio: remove any wilted outer leaves, slice the head into quarters lengthwise, then thinly slice crosswise into 1/4-inch ribbons. Place sliced radicchio in a large salad bowl. If using baby arugula, add it to the bowl now.

Slice persimmons

Wash the Fuyu persimmons and remove any calyx. Slice into 1/4-inch rounds, then quarter the rounds into half-moons if desired. Keep slices whole enough for attractive presentation.

Prepare cheese

Cut the San Joaquin Gold cheese into 1/4-inch slices or small wedges. If preferred, shave thin slices with a vegetable peeler for delicate ribbons. Reserve for plating.

Toast and glaze pecans

Place a small skillet over medium-low heat and add the butter. Once melted, add the pecans and stir to coat. Sprinkle the brown sugar and honey over the pecans and continue cooking, stirring frequently, for 3–4 minutes until the sugar melts and coats the nuts and they become aromatic. Remove from heat and immediately sprinkle the ground long pepper and fine sea salt over the glazed pecans, tossing to combine. Transfer the pecans to a sheet of parchment to cool and prevent sticking; break apart any clusters once cooled. (If using whole long peppercorns, crush them slightly in a mortar first.)

In a small bowl or jar combine the white wine vinegar, lemon juice, Dijon mustard, honey, and fine sea salt. Whisk until the salt dissolves and mustard emulsifies. Slowly whisk in the olive oil until the dressing is smooth and slightly thickened. Taste and adjust seasoning with additional salt or lemon as needed. Add freshly ground black pepper and whisk once more.

Dress the salad

Pour about half of the dressing over the radicchio (and arugula, if used) and gently toss to coat. Add more dressing to taste; you generally will need about 2–3 tablespoons total for 3–4 servings.

Plate

Divide the dressed radicchio among 3–4 plates. Arrange persimmon slices over the greens and tuck slices or shavings of San Joaquin Gold cheese between the persimmon and radicchio for contrast.

Top with pecans and finish

Scatter the long pepper glazed pecans over the salads. Finish with a light sprinkle of flaky sea salt and a small pinch of freshly ground long pepper or black pepper for aroma. Serve immediately so the glazed pecans stay crisp.