Persimmon and Pomegranate Salad with Arugula and Hazelnuts

  1. Preheat the oven to 375F.
  2. Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned.
  3. When the nuts have cooled, chop them coarsely and toss them with 1 teaspoon hazelnut oil and a generous pinch of salt.
  4. Place the diced shallot, pomegranate juice, both vinegars, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes.
  5. Whisk in the olive oil and the remaining 1 tablespoon hazelnut oil.
  6. Taste for balance and seasoning.
  7. In a large salad bowl, toss the persimmons, sliced shallots, and pomegranate seeds with the dressing, and season with salt, pepper, and a squeeze of lemon.
  8. Gently toss in the arugula and taste for seasoning.
  9. Arrange the salad on a platter, and scatter the hazelnuts over the top.

blanched hazelnuts, hazelnut oil, shallot, pomegranate juice, sherry vinegar, rice vinegar, extravirgin olive oil, persimmons, lemon, arugula, kosher salt

Taken from www.epicurious.com/recipes/food/views/persimmon-and-pomegranate-salad-with-arugula-and-hazelnuts-391032 (may not work)

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