PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS

Persimmon and Pomegranate Salad with Arugula and Hazelnuts image

Provided by Martha Stewart

Number Of Ingredients 11

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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

Steps:

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.