1 1/2 cups whole raw walnuts
1/3 cup maple syrup
1/4 teaspoon fine sea salt
For the Maple Vinaigrette:
1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
2 tablespoons maple syrup
1 clove garlic, minced
1 teaspoon ground cinnamon
1 teaspoon Dijon mustard
Salt and pepper, to taste
For the Salad:
1 small head radicchio, chopped
8 ounces baby spinach
2 medium firm Fuyu persimmons, sliced
1/2 cup pomegranate arils
4 ounces crumbled goat cheese
To make the candied walnuts, in a small skillet, combine the walnuts, maple syrup, and sea salt. Cook over medium-high heat, stirring frequently, until the walnuts are coated thickly and no syrup remains in the skillet. Spread walnuts into a single layer on parchment paper to cool. To make the maple vinaigrette, in a jar with a tight-fitting lid, combine all vinaigrette ingredients. Close the lid and shake until smooth. To assemble the salad, layer the radicchio with the baby spinach. Then top with sliced persimmons, pomegranate, goat cheese, and candied walnuts. Drizzle on dressing, toss the salad, and enjoy.
Notes: Make sure to grab non-astringent Fuyu persimmons for this recipe—astringent varieties (like Hachiya) will not work. Can’t track down persimmons? Firm but ripe pears or apples work well in this recipe, too. Just make sure to treat them with a product like Fruit Fresh to prevent browning.