Reviews Add Rating & Review 59 Ratings 5 star values: 12 4 star values: 21 3 star values: 15 2 star values: 7 1 star values: 4
Back to Persimmon and Pomegranate Salad with Arugula and Hazelnuts All Reviews for Persimmon and Pomegranate Salad with Arugula and Hazelnuts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 recipe-cutlery-213.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 recipe-cutlery-213.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
recipe-cutlery-213.jpg
recipe-cutlery-213.jpg
Ingredients
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
Directions
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.
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.
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.
Reviews
Add Rating & Review 59 Ratings 5 star values: 12 4 star values: 21 3 star values: 15 2 star values: 7 1 star values: 4
Reviews
Add Rating & Review 59 Ratings 5 star values: 12 4 star values: 21 3 star values: 15 2 star values: 7 1 star values: 4
Add Rating & Review
59 Ratings 5 star values: 12 4 star values: 21 3 star values: 15 2 star values: 7 1 star values: 4
59 Ratings 5 star values: 12 4 star values: 21 3 star values: 15 2 star values: 7 1 star values: 4
59 Ratings 5 star values: 12 4 star values: 21 3 star values: 15 2 star values: 7 1 star values: 4
5 star values: 12 4 star values: 21 3 star values: 15 2 star values: 7 1 star values: 4
All Reviews for Persimmon and Pomegranate Salad with Arugula and Hazelnuts
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Persimmon and Pomegranate Salad with Arugula and Hazelnuts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
