Radicchio, Persimmon and Shaved Fennel Salad | Williams Sonoma

Ingredients

• 1/3 cup (3 fl. oz./80 ml) extra-virgin olive oil
• 3 Tbs. Champagne vinegar
• 1 tsp. sugar
• Kosher salt and freshly ground pepper
• <br> 1 head radicchio, cored and coarsely chopped
• 1 head frisée, coarsely chopped
• 1/2 fennel bulb, trimmed, cored and thinly shaved
• 1 Fuyu persimmon, thinly sliced
• 2 Tbs. pomegranate seeds
• 2 Tbs. toasted pepitas