Description
This persimmon salad with burrata, radicchio and hazelnuts has a bright and citrusy cinnamon vinaigrette that makes a delicious winter salad.
Ingredients
Units
Scale
- 1/2 cup hazelnuts (raw)
- 1 head radicchio
- 2 tbsps fresh squeezed orange juice, plus zest from half an orange
- 1 tbsp white wine vinegar
- 2 tsps honey
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
- 1/3 cup extra virgin olive oil
- 4 fuyu persimmons, stemmed, thinly sliced and halved
- 8 oz ball burrata (room temperature)
- 1/2 cup fresh basil leaves, chiffonade (plus some left whole for garnish)
- flaky salt (optional)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. Pour the hazelnuts on the baking sheet and transfer to the oven and toast until fragrant, about 10 to 12 minutes.
- Remove and rub with a clean kitchen towel to remove the skins. Roughly chop and set aside.
- Core the radicchio and chop into bite sized pieces. Transfer to a salad bowl.
- Make the dressing: in a bowl, combine the orange juice, zest, vinegar, honey, cinnamon and salt and whisk well. Drizzle in the olive oil while whisking constantly to incorporate. Set aside.
- Drizzle about 1/4 of the dressing on the radicchio and toss gently to combine. Transfer to a serving platter (or leave it in the bowl) and add the persimmons, burrata and hazelnuts. Drizzle with half the dressing and garnish with basil.
- Plate the salad and serve with reserved dressing on the side. Garnish with flaky salt if needed. Enjoy!