Persimmon and Pomegranate Salad with Arugula and Hazelnuts b

Sastojci

Persimmon and Pomegranate Salad with Arugula and Hazelnuts by Chef Suzanne Goin

2/3 c blanched hazelnuts

3 T + 1 t evoo

1 T finely diced shallot; plus 2 small shallots, thinly sliced

3 T fresh pomegranate juice, plus 1/3 c pomegranate seeds

1 T red wine vinegar

1 T balsamic vinegar

2 small fuyu persimmons, thinly sliced

Preheat oven to 375 degrees.

Spread the hazelnuts on a baking sheet and toast 8-10 mins, stirring once or twice, till

they smell nutty and are lightly browned. When cooled, chop coarsely and toss with 1 t

oil and a generous pinch of salt.

Place the diced shallot, pomegranate juice, both vinegars, and 1/2 t salt in a bowl and

let sit 5 mins. Whisk in olive oil. Taste and season.

In large salad bowl, toss persimmons, sliced shallots, and pomegranate seeds with the

dressing and season with s & p and a squeeze of lemon. Gently toss in arugula and

taste. Arrange salad on a platter and scatter hazelnuts over the top.