Persimmon Salad with Pomegranate and Walnuts

Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds. Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt. You need the small apple-size Fuyu persimmons, which are delicious eaten raw. (The pointy Hachiya persimmons need to ripen to softness and are usually cooked for cakes or puddings.) Make this throughout the fall and winter. If persimmons are unavailable use pears, Asian pears or crisp tart apples.

Ingredients

• 2 ounces walnuts, about 1/2 cup
• 2 tablespoons sugar
• ½ teaspoon fleur de sel or other coarse sea salt, crumbled
• 1 shallot, finely sliced
• 2 tablespoons sherry vinegar
• Salt and pepper
• 3 tablespoons walnut oil
• 3 medium Fuyu persimmons, peeled
• 8 ounces radicchio, Treviso or other chicory leaves
• ½ cup pomegranate seeds

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    342 calories; 26 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 16 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 7 grams protein; 308 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. 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 fleur de sel. 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. (May be prepared up to 5 days ahead; store in the cupboard in an airtight container.)
2. Core and cut persimmons into 1/2-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.

Make the vinaigrette:

1. Put shallots in a small bowl. Add a pinch of salt and the sherry vinegar. Let mixture steep for 10 minutes. Whisk in walnut oil. Season to taste with salt and pepper. Set aside.

30 minutes