Arugula Salad With Arils, Persimmons And POM Vinaigrette

Hazelnuts:

Preheat oven to 375°F. Spread the hazelnuts on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned. Remove from heat. When the nuts have cooled, coarse-chop them and toss them with 1 teaspoon hazelnut oil and a generous pinch of salt.

Vinaigrette:

Place the diced shallot, pomegranate juice, both vinegars and ½ teaspoon salt in a bowl, and let sit 5 minutes. Whisk in the olive oil and the remaining hazelnut oil. Taste for balance and seasoning.

Salad:

In a large salad bowl, toss the persimmons, sliced shallots and pomegranate arils with the dressing. Season with salt, pepper and a squeeze of lemon. Gently toss in the arugula and taste for seasoning. Arrange the salad on a platter, and scatter the hazelnuts over the top. Serve this pomegranate recipe.