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

  1. Toast hazelnuts on cookie sheet in oven. Chop and toss with a drizzle of hazelnut oil (or substitute olive oil) and ground sea salt.
  2. 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.
  3. 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.

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Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.

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