Fuyu Persimmon and Radicchio Salad with Feta and Pomegranate Seeds

• 2 tablespoons apple balsamic vinegar or 2 tablespoon red wine vinegar and a few drop aged balsamic vinegar
• 1 shallot, minced
• Salt and freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 3 Fuyu persimmons, peeled and thinly sliced crosswise
• 1 head radicchio, cored and thinly sliced
• 2 cups small arugula leaves
• 1/4 cup crumbled feta or blue cheese
• Handful of pomegranate seeds

1. To make the vinaigrette, in a small bowl, combine the vinegar, shallot, and a little salt and pepper.
2. Let stand while you get the salad ready.
3. Just before using, whisk in the olive oil to make a vinaigrette.
4. In a salad bowl, combine the persimmons, radicchio, arugula, and about two-thirds of the cheese.
5. Drizzle the vinaigrette over the top and toss to coat evenly.
6. Scatter the remaining cheese and the pomegranate seeds over the top and serve.

apple balsamic vinegar, shallot, salt, extra virgin olive oil, persimmons, head radicchio, arugula, crumbled feta, handful of pomegranate seeds

Taken from www.cookstr.com/recipes/fuyu-persimmon-and-radicchio-salad-with-feta-and-pomegranate-seeds (may not work)