PERSIMMON SALAD WITH POMEGRANATE AND CANDIED WALNUTS
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Make the sugared walnuts: Line a baking sheet with parchment. Put walnuts in a small bowl. Pour very hot water over walnuts for 1 minute, then drain. Add sugar and fleur de sel. Mix to coat nuts evenly, then spread them on the parchment. Bake for 7 to 10 minutes, until crisp and caramelized. Cool, then break walnuts apart. (May be prepared up to 5 days ahead; store in the cupboard in an airtight container.)
- Put shallots in a small bowl. Add a pinch of salt and the sherry vinegar. Let mixture steep for 10 minutes. Whisk in walnut oil. Season to taste with salt and pepper. Set aside.
- Core and cut persimmons into 1/2-inch-thick wedges and transfer to a low, wide salad bowl. Salt persimmons lightly, then dress with vinaigrette.
- Add radicchio leaves and gently toss with hands to coat leaves, pulling persimmon pieces to the top.
- Scatter pomegranate seeds over the top, along with any collected juices. Garnish with sugared walnuts and serve.
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