For sweet-and-savory salad lovers out there, give this pomegranate salad with arugula and hazelnuts a try! 1. Preheat the oven to 400 degrees. Toast the hazelnuts on a sheet pan approximately 8-10 minutes, until they smell nutty and are a light golden brown. Remove them from the oven and toss with one teaspoon of hazelnut oil and salt. When they have cooled, chop roughly. 2. Place the chopped shallots, pomegranate juice, sherry and rice wine vinegars in a medium bowl with a one-fourth teaspoon of salt. Let the shallots macerate for 5-10 minutes. Whisk in the olive oil and the remaining one tablespoon of hazelnut oil. Taste and adjust if necessary. 3. In a large salad bowl, toss the arugula, sliced shallots and pomegranate seeds with the dressing, a pinch of salt and pepper. Gently toss in the persimmons and hazelnuts. Toss again and taste for final seasoning. Suzanne Goin is a renown chef known for her delicious and socially-responsible meals. By closely with local farmers to use only organic produce and wild or naturally raised products whenever possible, Goin aims to prove that ecological sustainability and financial sustainability can coexist in the restaurant business.
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