Persimmon, Pomegranate, And Frisee Salad

• 4 ounces walnuts, about 1 cup
• 4 tablespoons sugar
• 1 teaspoon fleur de sel or other coarse sea salt, crumbled
• 2 shallots, finely minced
• 1/4 cup sherry vinegar
• Salt and pepper
• 6 tablespoons walnut oil
• 6-7 medium Fuyu persimmons, peeled
• 12-14 ounces frisee and radicchio leaves including a handful of chicory leaves, chopped into bite size pieces
• 1 cup pomegranate seeds

1. Make the sugared walnuts: Heat oven to 350 degrees. Line a baking sheet with parchment paper. Put walnuts in a small bowl. Pour very hot tap water over the walnuts for 1 minute, then drain. Add sugar and fleur de sel. Mix to coat nuts evenly, then spread them on the parchment. Bake for 7 to 10 minutes, until crisp and caramelized. Cool, then break walnuts apart. (May be prepared up to 5 days ahead; store in the cupboard in an airtight container.)
2. Make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and the sherry vinegar. Let mixture steep for 10 minutes. Whisk in walnut oil. Season to taste with salt and pepper. Set aside.
3. Core and cut persimmons into 1/2-inch-thick wedges and transfer to a large platter with a well. Salt persimmons lightly, then dress with some vinaigrette. Add the frisee, radicchio and chicory leaves and gently toss with hands to coat leaves, pulling persimmon pieces to the top. Scatter pomegranate seeds over the top, along with any collected juices. Garnish with sugared walnuts and serve.

walnuts, sugar, salt, shallots, sherry vinegar, salt, walnut oil, persimmons, radicchio leaves including a handful, pomegranate seeds

Taken from food52.com/recipes/33002-persimmon-pomegranate-and-frisee-salad (may not work)