PEAR, PERSIMMON & HAZELNUT SALAD

By BobD

Ingredients

• 1 tablespoon minced shallot
• 2 tablespoons sherry vinegar
• Salt and freshly ground pepper
• 6 tablespoons hazelnut oil (see note)
• 3 Bosc pears, cored and cut into 1⁄8-inch slices (see note)
• 6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
• 3 endive, cored and cut into 1-inch slices
• Mache or watercress, if desired
• ¼ cup roasted hazelnuts
• ¼ cup crumbled Stilton
• ¼ cup pomegranate seeds.

Details

Servings 6
Adapted from nytimes.com

Preparation

Step 1

1. Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.

2. Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.

Note: Be sure to choose fruit that is ripe but not yet soft so that it holds up to the vinegar