Persimmon Salad with Pomegranate and Walnuts
- 2 ounces walnuts, about 1/2 cup
- 2 tablespoons sugar
- 1/2 teaspoon fleur de sel or other coarse sea salt, crumbled
- 1 shallot, finely sliced
- 2 tablespoons sherry vinegar
- Salt and pepper
- 3 tablespoons walnut oil
- 3 medium Fuyu persimmons, peeled
- 8 ounces radicchio, Treviso or other chicory leaves
- 1/2 cup pomegranate seeds
- Heat oven to 350 degrees.
- Make the sugared walnuts: Line a baking sheet with parchment.
- Put walnuts in a small bowl.
- Pour very hot water over 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.)
- Core and cut persimmons into 1/2-inch-thick wedges and transfer to a low, wide salad bowl.
- Salt persimmons lightly, then dress with vinaigrette.
- Add radicchio 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, shallot, sherry vinegar, salt, walnut oil, persimmons, radicchio, pomegranate seeds
Taken from cooking.nytimes.com/recipes/1017061 (may not work)