Recipe: Persimmon Salad with Pomegranate and Walnuts

from NYTimes Cooking


2 ounces walnuts, about 1/2 cup
2 tablespoons sugar
1/2 teaspoon fleur de sel or other coarse sea salt, crumbled
1 shallot, finely sliced
2 tablespoons sherry vinegar
Salt and pepper
3 tablespoons walnut oil
3 medium Fuyu persimmons, peeled
8 ounces radicchio, Treviso or other chicory leaves
1/2 cup pomegranate seeds


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.)

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.

For the Viniagrette: 

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.

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