Liz’s Thanksgiving Salad – Get Dinner Started with a Wow! November 10, 2010 by Webmaster Recipe: Thanksgiving Salad with Persimmons & Pomegranate Ingredients 2/3 cup toasted hazelnuts (chopped in half) 1 tablespoon hazelnut oil (optional) 1 tablespoon finely chopped shallots, plus 2 small shallots, thinly sliced 3 tablespoons fresh pomegranate juice, plus 1/3 cup pomegranate seeds 1 tablespoon sherry vinegar 2 teaspoons rice vinegar 3 tablespoons extra-virgin olive oil 2 small Fuyu persimmons, thinly sliced 1/2 lemon, for juicing 1/2 pound arugula Instructions Toast hazelnuts on cookie sheet in oven. Chop and toss with a drizzle of hazelnut oil (or substitute olive oil) and ground sea salt. In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil. In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately. Liz's Kitchen thrives on community: share this article with your friends!
