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
- Preheat the oven to 375F.
- 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.
- When the nuts have cooled, chop them coarsely and toss them with 1 teaspoon hazelnut oil and a generous pinch of salt.
- Place the diced shallot, pomegranate juice, both vinegars, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes.
- Whisk in the olive oil and the remaining 1 tablespoon hazelnut oil.
- Taste for balance and seasoning.
- 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.
- Gently toss in the arugula and taste for seasoning.
- 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)