Ingredients (serves 2)

• 2 ounces / 56 grams radicchio (variegato di Castelfranco or radicchio di Chioggia)
• 2 ounces / 56 grams leaf lettuce
• 1 ounce / 28 grams carrot (1 small carrot), clean weight
• 1 ounce / 28 grams microgreens of choice (sunflower, kohlrabi, arugula)
• 1 ounce / 28 grams Fuyu persimmon (about 1/2 of a medium persimmon)
• 1/4 teaspoon fine sea salt
• A splash of sherry vinegar + 2 tablespoons mayonnaise, possibly homemade OR 2 tablespoons vinaigrette
• 1/2 ounce sweet blue cheese, crumbled

Instructions

Chop the clean radicchio and leaf lettuce and place into a bowl.

Scrub the carrot  and scrape its surface to remove a thin layer of skin. Grate the carrot using the extra-coarse side of a hand grater. Add the grated carrot and the microgreens to the bowl.

Core and thinly slice the persimmon, then add to the bowl.

Sprinkle the salt on the salad then distribute the mayonnaise or vinaigrette on the surface. Toss gently and thoroughly.

Sprinkle the blue cheese, toss again, plate and serve.

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