A little Christmas red to kick off your holiday meal.
I made this salad for Thanksgiving because my mom brought me some persimmons, and it was so pretty (and well-received!), I thought it would be perfect for Christmas too.
POMEGRANATE PERSIMMON HAZELNUT SALAD
Serves 6
INGREDIENTS:
- 2/3 cup hazelnuts (roasted, chopped)
- 2 small shallots, thinly sliced
- 3 tablespoons fresh pomegranate juice, plus 1/2 cup pomegranate seeds
- 1 tablespoon sherry vinegar
- 2 teaspoons rice vinegar
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon fine granulated white sugar
- 3 tablespoons extra-virgin olive oil
- 2 small persimmons, thinly sliced
- 1/2 pound arugula or mixed greens
- Crumbled Gorgonzola (to top, if desired)
DIRECTIONS:
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In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil, and add in honey & sugar to taste.
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In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt and pepper. Gently toss with arugula or mixed greens.
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Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.
I put the Gorgonzola in a separate dish, as I know not everyone loves a stinky cheese like I do.
And I played around with the dressing a bit to get the right sweet to sour balance.
Enjoy!
Photos & styling by Erika Brechtel; recipe adapted from Martha Stewart
