Makes 2 servings.

Maple Miso Dressing
1 tablespoon plus ½ teaspoon white miso paste
1 clove garlic, finely grated
4 teaspoons pure maple syrup
½ tablespoon avocado oil
1½ tablespoons rice vinegar
1½ tablespoons sesame oil
½ teaspoon soy sauce
½ teaspoon water

Radicchio Salad
3 cups Red Dog pink radicchio, chopped
½ cup fuyu persimmon, peeled and diced
¼ cup whole hazelnuts
2 tablespoons toasted sesame seeds, lightly ground
2 dates, diced

Preheat oven to 350°F. Place hazelnuts on a prepared baking sheet and roast for 8 minutes or until lightly browned. Remove from the oven and allow to cool. When cool to touch place on a kitchen towel, cover, and gently roll your hand over the hazelnuts in a circular motion. This will remove the skin. Place hazelnuts in a bowl and set aside.

While hazelnuts are toasting, add all dressing ingredients to a bowl and whisk to combine. Set aside.

Add radicchio, persimmon, dates, half the hazelnuts, and half the ground toasted sesame seeds to a mixing bowl. Add dressing to your liking (a generous amount of dressing works well for this salad).

Toss to combine, then transfer to a salad bowl.

Top with remaining hazelnuts and sprinkle remaining ground sesame seeds. Enjoy immediately.