PERSIMMON & POMEGRANATE SALAD WITH CANDIED WALNUTS

PERSIMMON & POMEGRANATE SALAD WITH CANDIED WALNUTS image

Yield 8 Servings

Number Of Ingredients 16

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Salad:
1/2 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons fresh lemon juice
Freshly ground pepper
3 large Fuyu persimmons, peeled and cut into wedges
1 large Belgian endive, cut crosswise into 1/2-inch-wide rounds
1/4 cup pomegranate seeds
1/2 cup candied walnuts
Candied Walnuts:
1 cup walnut halves
2 tablespoons sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Pinch of ground cloves
Pinch of sea salt

Steps:

Salad: In a small bowl, whisk together the olive oil, honey, and lemon juice until emulsified. Add a few grinds of pepper. Scatter the persimmon wedges on a serving platter. Toss the sliced endive so it separates into individual leaves, then scatter them over the persimmons. Sprinkle with the pomegranate seeds and candied walnuts. Drizzle with the dressing. Serve immediately. Candied walnuts: Preheat oven to 350 F. In a small saucepan of boiling water blanch the walnuts for 1 minute, then drain in a sieve. In a small bowl, stir together the sugar, allspice, cinnamon, cloves and salt. Add the walnuts and toss to coat them evenly with the spice mixture. Arrange them on a parchment-lined baking sheet and bake until lightly browned, about 15 minutes. Let cool. Store in an airtight container in a cool, dry place for up to 3 weeks.