Persimmon and Pomegranate Salad with Arugula and Hazelnuts Recipe | Epicurious

Name: Persimmon and Pomegranate Salad with Arugula and Hazelnuts Recipe | Epicurious
Ingredients: 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

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This is one of those salads that I can’t stop eating once I start. It’s thirst quenching, crunchy, and downright addictive. The juice from the pomegranate binds with the olive and hazelnut oils...

Keywords

california cuisine
persimmon
pomegranate
arugula
hazelnut
side
starter
lunch
dinner
dairy free
gluten free
vegetarian
vegan
weeknight meals
broil
cookbooks

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Ingredients

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