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Monday, March 27, 2017

Pear Persimmon and Hazelnut Salad

Christine Muhlke  
  Time 1 hour 
 Yield Serves 6 
Featured in: Pear, Persimmon And Hazelnut Salad.

1 tablespoon minced shallot
2 tablespoons sherry vinegar
 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

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.
Be sure to choose fruit that is ripe but not yet soft so that it holds up to the vinegar. Hazelnut oil can be ordered from

Recipe from Oliver Strand


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