▢1 small head Castelfranco Radicchio, washed, leaves torn ▢4 medium Fuyu persimmons, peeled, halved, thinly sliced ▢2 tablespoons olive oil ▢1 tablespoon red wine vinegar ▢1 tablespoon honey ▢sea salt and freshly ground pepper ▢¼ cup hazelnuts, toasted and roughly chopped ▢2 ounces blue cheese (Gorgonzola), crumbled