Recipe: Frog Hollow Autumn Salad
The perfect salad to celebrate the bounty of the fall harvest and compliment a rich Thanksgiving meal.
1 Head of Luisa Radicchio, with leaves, separated and cut into bite-size pieces
2 Small Fuyu persimmons, with skin and calyx removed and cut into 8 pieces each
1 Warren pear, cut into ½ inch pieces
1 Avocado, deskinned, deseeded and cut into ½ inch pieces
Seeds of 1 medium sized pomegranate
Shavings of parmesan to taste or for a vegan version replace with toasted bread crumbs or walnuts
Olio Nuovo or any quality olive oil to taste
Lemon juice or quality white vinegar to taste
Kosher salt and freshly ground black pepper to taste
In a large mixing bowl place, the ingredients, dress and season to taste. Serve at once.