PERSIMMON SALAD WITH POMEGRANATE AND CANDIED WALNUTS

Persimmon Salad with Pomegranate and Candied Walnuts image

Number Of Ingredients 8

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2 ounces Walnuts
2 tablespoons Sugar
.5 teaspoon Fleur de sel or other coarse sea salt
1 Shallot, finely sliced
2 tablespoon Sherry vinegar
3 Fuyu persimmons (medium), peeled
8 ounces Radicchio
.5 cup Pomegranate seeds

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.