PEAR, PERSIMMON AND HAZELNUT SALAD

Pear, Persimmon and Hazelnut Salad image

Provided by Christine Muhlke

Categories easy, weekday, salads and dressings

Time 1h

Yield Serves 6

Number Of Ingredients 12

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Ingredients

1 tablespoon minced shallot
2 tablespoons sherry vinegar
Salt
freshly ground pepper
6 tablespoons hazelnut oil (see note)
3 Bosc pears, cored and cut into 1/8-inch slices (see note)
6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
3 endive, cored and cut into 1-inch slices
Mache or watercress, if desired
1/4 cup roasted hazelnuts
1/4 cup crumbled Stilton
1/4 cup pomegranate seeds

Steps:

Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 439 milligrams, Sugar 11 grams