Todd has been elected to serve as the Vice President of the Board of Directors of the Art Dealers Association of America, the national professional organization promoting ethical practices and scholarship among art dealers and gallerists.

He has been a member of the board since 2023. From 2020 to 2023, Todd served on the ADAA's Art Show Committee, which organizes annual art fair at the Park Avenue Armory and raises more than $1m a year for social services in NYC. While on that committee, he spearheaded efforts to make that fair—and all art fairs—more environmentally sustainable. Todd looks forward to continuing and extending his collaborative leadership in his new role at the ADAA.

Lily’s Ojai Persimmon and Chicories Salad

Serves: 8-10

In my hometown of Ojai, California, November is Persimmon Season. This is an easy way to showcase the perfect autumnal fruit and it’s a staple of our Thanksgiving table. Be sure you’re using the firm, Fuyu Persimmons—they have a great apple-like crunch and are quite different from their sloppy cousins, the Hachiya. The chopped walnuts on this salad are toasted in oil with fennel seeds and honey (hat tip to Allison Roman). They do a great job combining the savory + sweet and hit that old-fashioned, mixed-nuts at the holidays note.

Ingredients

• 2 tablespoons olive oil, plus more for dressing

• 1 cup raw walnuts, coarsely chopped

• 1 tablespoon fennel seed or favorite dried aromatic

• 2 tablespoons honey

• 2-3 firm, ripe Fuyu persimmons, either thinly sliced or chopped

• 1 large or 2 medium fennel bulbs or celery stalks, very thinly sliced

• 2 cups bitter greens, such as chicories, radicchio, Castelfranco, or endive, torn into large pieces

• 1-2 cups little gems or romaine lettuce, outer leaves removed, torn into large pieces

• 1 cup fresh chopped herbs (dill, chives, Italian parsley, mint or tarragon)

• 4-6 oz fresh goat cheese or crumbled blue cheese (optional)

• 2 tablespoons sherry vinegar or apple cider vinegar

• Kosher salt, freshly ground black pepper

Directions

Prep the Walnuts:

Heat olive oil and walnuts in a small skillet over medium heat. Stir occasionally until the walnuts are nicely toasted, usually just under two minutes. Add the fennel seeds, season with salt and pepper and cook for 3-4 more minutes, stirring constantly. Add in honey and stir to evenly coat the nuts. Then remove from heat and transfer to a small bowl.

Assembly:

Toss the greens and herbs with olive oil to coat, then season with salt and pepper and layer on a large platter or shallow bowl.

In a separate bowl, combine persimmons and fennel with the vinegar. Toss and season with salt and pepper.

Top the platter of greens with the fennel and persimmons and drizzle the fennel-y, persimmon-y vinegar over top and give it a little tousle to gently combine. Taste and season as needed with salt, pepper, olive oil or vinegar. Sprinkle with walnuts, more herbs, and small dollops or crumbles of cheese (if using).

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