Pear, Persimmon and Hazelnut Salad
Updated Oct. 17, 2023
- Total Time
- 1 hour
- Cook Time
- an hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon minced shallot
- 2tablespoons sherry vinegar
- Salt
- freshly ground pepper
- 6tablespoons hazelnut oil (see note)
- 3Bosc pears, cored and cut into ⅛-inch slices (see note)
- 6fuyu persimmons, peeled, cored and cut into ¼-inch slices
- 3endive, cored and cut into 1-inch slices
- Mache or watercress, if desired
- ¼cup roasted hazelnuts
- ¼cup crumbled Stilton
- ¼cup pomegranate seeds
Nutritional analysis per serving (6 servings)
310 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 4 grams protein; 439 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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 freddyguys.com.
Private Notes
Comments
No hazelnut oil? No problem! Olive oil is fine, plus goat cheese crumb and apple cider vinegar, this was crowdpleaser at the NYE dinner party.
No hazelnut oil? No problem! Olive oil is fine, plus goat cheese crumb and apple cider vinegar, this was crowdpleaser at the NYE dinner party.
This is a really delicious salad. Used walnuts instead of hazelnuts and olive oil instead of hazelnut oil due to sourcing challenges, so grated a tiny bit of nutmeg into the vinaigrette compensate (?)
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