Persimmon and Pomegranate Salad with Maple Vinaigrette and Candied Walnuts

Step 1

To make the candied walnuts, in a small skillet, combine the walnuts, maple syrup, and sea salt. Cook over medium-high heat, stirring frequently, until the walnuts are coated thickly and no syrup remains in the skillet. Spread walnuts into a single layer on parchment paper to cool.

Step 2

To make the maple vinaigrette, in a jar with a tight-fitting lid, combine all vinaigrette ingredients. Close the lid and shake until smooth.

Step 3

To assemble the salad, layer the radicchio with the baby spinach. Then top with sliced persimmons, pomegranate, goat cheese, and candied walnuts. Drizzle on dressing, toss the salad, and enjoy.