Persimmon, Pomegranate Arugula Salad ---Martha Stewart

• t/3 cup hazelnuts, blanched
• t tablespoon plus 1 teaspoon hazelnut oil
• toarse salt and freshly ground pepper
• t tablespoon finely chopped shallots, plus 2 small shallots, thinly sliced
• t tablespoons fresh pomegranate juice, plus 1/3 cup pomegranate seeds
• t tablespoon sherry vinegar
• t teaspoons rice vinegar
• t tablespoons extra-virgin olive oil
• t small Fuyu persimmons, thinly sliced
• t/2 lemon, for juicing
• t/2 pound arugula

1. DIRECTIONS
2. 1.tTEP 1
3. Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt.
4. 2.tTEP 2
5. In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.
6. 3.tTEP 3
7. In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.

hazelnuts, hazelnut oil, salt, shallots, pomegranate juice, sherry vinegar, rice vinegar, extravirgin olive oil, persimmons, lemon, arugula

Taken from www.epicurious.com/recipes/member/views/persimmon-pomegranate-arugula-salad-martha-stewart-52980761 (may not work)