Recipe: Persimmon and Pomegranate Salad with Arugula and Hazelnuts

This recipe is no longer in season, but I'm putting it up here for when it is again.

2/3 c. blanched hazelnuts
1 Tbsp plus 1 tsp hazelnut oil (other nut oil or olive oil okay)
1 Tbsp finely diced shallot, plus two small shallots thinly sliced
3 Tbsp fresh pomegranate juice, plus 1/3 c pomegranate seeds (from 1 or 2 pomegranates)
1 Tbsp sherry vinegar
2 tsp rice vinegar
3 Tbsp extra-virgin olive oil
2 - 4 small Fuyu persimmons, thinly sliced
1/2 lemon, for juicing
1/2 lb arugula
1/4 lb-ish hunk of cheese (Gruyere or similar)

To juice a pomegranate, I roll the whole thing around on the cutting board, pressing down firmly. Then cut a 1" slit in the bottom of the pomegranate and squeeze the juice into a bowl. When the pomegranate is juiced, peel the skin back from the slit and de-seed. Nom.

1. Preheat the oven to 375ºF. Spread the hazelnuts on a baking sheet and toast them for 6 - 8 minutes. When cool, chop them coarsely and toss in a bowl with 1 tsp nut oil and a large pinch of salt.
2. Combine the diced shallot, pomegranate juice, vinegars, and 1/2 teaspoon salt in a bowl, and let sit for five minutes. Whisk in the oils, taste for seasoning.
3. Toss the persimmon, sliced shallots, and pomegranate seeds with the dressing, and season with salt, pepper, and the lemon juice. Cut the cheese into small pieces and toss in, then add the arugula and the nuts, toss, and taste for seasoning. Try not to devour it all in one sitting.

Keeps well enough overnight that one batch makes a good dinner and then lunch the next day. Serves four to six as a side salad.

Adapted from Suzanne Goin's Sunday Suppers at Lucques.