Persimmon, goat cheese, green olive, crushed pistachio, and mint salad with hazelnut dressing

*Lovely winter salad when you crave something fresh even on colder days.

Ingredients:

1 persimmon (can be replaced by apricot in summer)

50/60g Goat cheese (Crottin de Chavignol, or Vulscombe from Devon, or any of your favorite fluffy goat cheese will do)

4 tbsp crushed pistachios

1 cup of green nocellara olives

1 bunch of mint, finely chopped

1 bunch of sorrel

1 small head of red raddichio, leaving the leaves unchopped but picked off core

1 head of red romaine (or red oak)

1 teaspoon pul biber

Dressing:

3 tbsp hazelnut oil

1 lemon

1 tsp honey

1 tbsp white wine vinegar

Salt to taste

Method:

Thinly slice and quarter your persimmon (often called kaki or Sharon fruit) and set aside. Crumble your goat cheese and set aside. Crush your pistachios in a mortar and pestle roughly and set aside. Slice the meat off the olives and discard the pit. Set aside. Finely slice the mint. Make the dressing and mix well. Tear all the leaves off the lettuces, keeping them as whole as possible. Lightly sprinkle all of the ingredients on top of the leaves. Then, with a tablespoon, lightly shake over the pul biber. Serve the dressing on the side when ready to eat.