Persimmon Pomegranate Salad with Candied Hazelnuts
Looking for fall and winter salad recipes? This stunning Persimmon Pomegranate Salad with candied hazelnuts and maple dijon dressing is positively ambrosial and you won't believe how easy it is to make. Perfect for fall and winter and ideal as a starter for Thanksgiving or Christmas dinner.
TO MAKE CANDIED HAZELNUTS: (Can be made a day or two beforehand)
Line a small baking sheet with parchment paper and set aside.
In a small bowl, combine the sugar, water and kosher salt. Set aside.
Place a small saucepan over medium high heat and add the hazelnuts. Cook for 4-5 minutes, stirring or tossing the nuts occasionally, so they don't burn, but do get toasty and fragrant.
Add the sugar mixture to the nuts and cook over medium to medium high heat, stirring constantly with a heatproof rubber spatula, until the sugar starts to caramelize.
Cook the caramel until it's a medium auburn color and is just starting to smell like it could burn.
Remove from the heat and use the spatula to scrape the nuts and caramel into a single layer on the prepared baking sheet. Set aside to cool and harden.
MAKE THE DRESSING:
In a small bowl, combine the garlic, dijon mustard, kosher salt, pepper, maple syrup, sherry vinegar and olive oil. Whisk until emulsified.
Place the greens in a large salad bowl and add the dressing a little at a time. Toss to lightly coat. If the greens need more of the vinaigrette, add it a teaspoon or two at a time and toss after each addition.
FOR INDIVIDUAL SALADS:
Mound a cup of greens on each plate. Arrange 2-3 slices of persimmons over the greens. Divide the pomegranate arils and candied hazelnuts over each of the salads as a garnish. Serve.
FOR FAMILY STYLE SERVING:
Mound the greens on a large platter and arrange slices of persimmon in groups of 2 or 3 (overlapping slightly). Sprinkle the pomegranate arils over the salad and finish with the candied hazelnuts. Serve immediately.