For the vinaigrette:

1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
3 Tbs. Champagne vinegar
1 tsp. sugar

Kosher salt and freshly ground pepper
1 head radicchio, cored and coarsely chopped
1 head lettuce leaves, coarsely chopped
1/2 fennel bulb, trimmed, cored and thinly shaved
1 persimmon, thinly sliced
2 Tbsp pomegranate seeds
2 Tbsp toasted pumpkin seeds

 

METHOD

To make the vinaigrette, in a small bowl, whisk together the olive oil, vinegar, sugar and a pinch each of salt and pepper. Taste and adjust the seasoning.

In a large bowl, toss together the radicchio, green leaves, fennel and persimmon. Add the vinaigrette and toss gently to coat. Transfer to a serving platter and garnish with the pomegranate seeds and pumpkin seeds. Serve immediately. Serves 6.