Ingredients
For the Dressing
1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt
For the Salad
2 pounds mixed chicories, such as radicchio,
Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
1 cup walnuts, toasted and coarsely chopped
3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
3/4 cup pomegranate seeds
Coarse salt and freshly ground pepper
Preparation
Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt.
Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper.
