Persimmon Pomegranate Salad
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with Candied Hazelnuts
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This easy salad is perfect for the holidays with seasonal jewel-toned fruit & an easy, homemade dressing.
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Candied hazelnuts are the crowning touch to the salad & they're so easy to make.
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Just toast the nuts in a dry pan until they're golden and fragrant. Then add sugar, salt & water.
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Cook the sugar until it's dark & caramelized (but don't let it burn).
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Cool the candied hazelnuts on a sheet or parchment paper until set.
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Assemble the ingredients for the maple dijon dressing in a small bowl.
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Whisk until the dressing is emulsified.
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Arrange the greens on plates (or platters) & top with sliced persimmons, pomegranate arils & candied hazelnuts.
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A perfect holiday first course.
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