Step 1

Whisk together the orange juice, sugar, salt, pepper and oil in a large bowl until emulsified.

Step 2

Trim any fennel stalks flush with bulb, reserving some of the leafy fronds on the stalks to garnish the salad; discard the stalks. Cut out and discard the core of fennel bulb(s), then cut the bulb(s) lengthwise into thin strips to yield about 2 cups.

Step 3

Add the persimmon cubes, fennel strips, chopped hazelnuts and radicchio slices to the bowl; toss to coat evenly with the dressing. Garnish with the fennel fronds and pomegranate seeds.