Persimmon and Pomegranate Salad with Arugula and Hazelnuts

• 2/3 cup blanched hazelnuts
• 1 tablespoon plus 1 teaspoon hazelnut oil
• 1 tablespoon finely diced shallot; plus 2 small shallots, thinly sliced
• 3 tablespoons fresh pomegranate juice (from 1 to 2 pomegranates), plus 1/3 cup pomegranate seeds
• 1 tablespoon sherry vinegar
• 2 teaspoons rice vinegar
• 3 tablespoons extra-virgin olive oil
• 2 small Fuyu persimmons, thinly sliced
• 1/2 lemon, for juicing
• 1/2 pound arugula
• Kosher salt and freshly ground black pepper

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)