Pear, Persimmon and Hazelnut Salad

• 1 tablespoon minced shallot
• 2 tablespoons sherry vinegar
• Salt
• freshly ground pepper
• 6 tablespoons hazelnut oil (see note)
• 3 Bosc pears, cored and cut into 1/8-inch slices (see note)
• 6 fuyu persimmons, peeled, cored and cut into 1/4-inch slices
• 3 endive, cored and cut into 1-inch slices
• Mache or watercress, if desired
• 1/4 cup roasted hazelnuts
• 1/4 cup crumbled Stilton
• 1/4 cup pomegranate seeds

1. Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more.
2. Add hazelnut oil; taste and adjust seasoning.
3. Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette.
4. Season to taste.
5. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.

shallot, sherry vinegar, salt, freshly ground pepper, hazelnut oil, persimmons, endive, mache, hazelnuts, crumbled stilton, pomegranate seeds

Taken from cooking.nytimes.com/recipes/1013431 (may not work)