Fennel, Persimmon And Pomegranate Salad

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Washington Post


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1/3 cup freshly squeezed orange juice

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

1 large or a few small fennel bulbs, with stalks attached

1 medium head radicchio, cored and cut into thin slices

2 Asian persimmons (such as Fuyu), peeled and cut into bite-size pieces

1/2 cup chopped hazelnuts, toasted (see NOTE)

1/2 cup pomegranate seeds (sold in packs in the produce department), for garnish

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