This colorful salad, inspired by chef Wolfgang Puck's signature recipe, is made with seasonal fruits and vegetables and Stilton, a sharp English cheese. Hachiya persimmons are large, sweet, and acorn shaped; look for soft, ripe fruits from October through February.
- 3 pomegranates, seeded, about 3 cups
- 3 persimmons, finely chopped
- 1 1/2 cups finely chopped prunes (about 30 pitted prunes)
- 9 clementines, peeled, sectioned and finely chopped
- 3 Granny Smith apples, peeled and finely chopped
- 3 large bulbs fennel, finely chopped
- 3 large stalks celery, finely chopped
- 3 heads radicchio, halved and thinly sliced
- 4 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon freshly squeezed orange juice
- Salt and freshly ground black pepper
- 2 pinches sugar
- 2 tablespoons sherry vinegar
- 1 tablespoon canola oil
- 1/2 cup Stilton cheese, crumbled
- 1/2 cup walnuts, coarsely chopped
Place each variety of chopped fruit and vegetables in a separate bowl. In a small bowl whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, orange juice, salt, pepper, and pinch of sugar to combine. Divide dressing between pomegranates, prunes, clementines, and apples. Toss dressing with each fruit, keeping separate.
In another small bowl, whisk sherry vinegar, canola oil, 1 tablespoon olive oil, 1/2 teaspoon Dijon mustard, salt, pepper, pinch sugar, and the Stilton to combine. Divide dressing between fennel, celery and radicchio. Toss dressing with each vegetable, keeping separate.
Spread a bed of dressed fennel on a large platter. Add additional layers, alternating ingredients as you wish, and gradually build up the salad in a vertical mound. Sprinkle with additional pomegranate seeds, walnuts, and crumbled Stilton, if desired. Serve immediately.