How to make
Ingredients:
1 head of radicchio or any other chicory
1 persimmon sliced thin
1 teaspoon ACTIVIST Mānuka Honey
1 tablespoon apple cider vinegar
Generous grind of pepper
3 tablespoons olive oil
1 tablespoon soft herbs chopped (I used chervil, but tarragon or parsley would be good)
Blue cheese (optional)
Toasted hazelnuts (optional)
Method:
Place the persimmon slices in one layer in a bowl. Mix the honey and vinegar until fully dissolved. Cover the persimmon with the honey-vinegar and a generous amount of pepper, and let it pickle for 10-15min.
In the meantime, wash the radicchio head, and dry the leaves thoroughly.
Drain the persimmon and reserve the honey-vinegar. In a small bowl mix together the olive oil and honey-vinegar. Add salt and pepper to taste.
Season the salad with the dressing. One tablespoon at a time, so as not to drench the leaves. Display the radicchio in a salad bowl or plate and garnish with the persimmon, herbs and the cheese and nuts if using.
