Ingredients

• 2/3 cup hazelnuts, blanched

• 1 tablespoon plus 1 teaspoon hazelnut oil

• Coarse salt and freshly ground pepper

• 1 tablespoon finely chopped shallots, plus 2 small shallots, thinly sliced

• 3 tablespoons fresh pomegranate juice, 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

Preparation

DIRECTIONS

  1. STEP 1 Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt.
  2. STEP 2 In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.
  3. STEP 3 In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.