Persimmon Pomegranate Salad

with Candied Hazelnuts

This easy salad is perfect for the holidays with seasonal jewel-toned fruit & an easy, homemade dressing.

Candied hazelnuts are the crowning touch to the salad & they're so easy to make.

Just toast the nuts in a dry pan until they're golden and fragrant. Then add sugar, salt & water.

Cook the sugar until it's dark & caramelized (but don't let it burn).

Cool the candied hazelnuts on a sheet or parchment paper until set.

Assemble the ingredients for the maple dijon dressing in a small bowl.

Whisk until the dressing is emulsified.

Arrange the greens on plates (or platters) & top with sliced persimmons, pomegranate arils & candied hazelnuts.

A perfect holiday first course.