• 59 Ratings

This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

59 Ratings
  • 5 star values: 12
  • 4 star values: 21
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 4