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Export 7 ingredients for grocery delivery
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.
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