Escarole, Radicchio, and Fuyu Persimmon Salad
To make the vinaigrette:
In a screw-top jar combine cider, vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Let stand 5 minutes. Add oils and mustard. Cover; shake to combine. Season to taste.Advertisement
To make the salad:
In a large bowl combine radicchio, escarole, persimmons, and walnuts. Drizzle with vinaigrette; toss to coat. Top with cheese. Serves 4.