PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS
Serves 4
2 / 3 cup blanched hazelnuts
3 tablespoons + 1 teaspoon extra-virgin olive 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 red wine vinegar 1 tablespoon balsamic vinegar 2 small Fuyu persimmons, thinly sliced ½ lemon, for juicing ½ pound arugula
Kosher salt and freshly ground black pepper
Preheat oven to 375 degrees
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 oil and a generous pinch of salt.
Place the diced shallot, pomegranate juice, both vinegars, and ½ teaspoon salt in a bowl and let sit 5 minutes. Whisk in the olive 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.
Recipe by Suzanne Goin from Sunday Suppers at Lucques
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