Persimmon Salad with Pomegranate and Walnuts
INGREDIENTS
2 ounces walnuts, about ½ cup
2 tablespoons sugar
½ coarse sea salt, crumbled
1 shallot, finely sliced
2 tablespoons sherry vinegar
Salt and pepper
3 tablespoons olive oil
2 medium Fuyu persimmons, peeled
8 ounces radicchio, Treviso or other chicory leaves
½ cup pomegranate seeds
Directions
Heat oven to 350 degrees. Make the sugared walnuts: Line a baking sheet with parchment. Put walnuts in a small bowl. Pour very hot water over walnuts for 1 minute, then drain. Add sugar and coarse salt. Mix to coat nuts evenly, then spread them on the parchment. Bake for 7 to 10 minutes, until crisp and caramelized. Cool, then break walnuts apart.
Make the vinaigrette. Put shallots in a small bowl. Add a pinch of salt and the sherry vinegar. Let mixture steep for 10 minutes. Whisk in olive oil. Season to taste with salt and pepper. Set aside.
Core and cut persimmons into ½-inch-thick wedges and transfer to a low, wide salad bowl. Salt persimmons lightly, then dress with vinaigrette. Add radicchio leaves and gently toss with hands to coat leaves, pulling persimmon pieces to the top. Scatter pomegranate seeds over the top, along with any collected juices. Garnish with sugared walnuts and serve.