Arugula Salad with Arils, Persimmons and Pomegranate Vinaigrette

  • Yield 2 to 3 servings


2/3 cup blanched hazelnuts
4 teaspoons hazelnut oil
Juice from 1 large pomegranate or 3 tablespoons pomegranate juice
1 tablespoon finely diced shalot, plus
1 tablespoon sherry vinegar
2 teaspoons rice vinegar
3 tablespoons extra virgin olive oil
2 small Fuyu persimmons, thinly sliced
2 small shallots, thinly sliced
1/3 cup fresh pomegranate arils (1 large pomegranate)
1/2 lemon, for juicing
1/2 pound arugula
Kosher salt and freshly ground pepper, to taste


  1. Hazelnuts: Preheat oven to 375F. Spread the hazelnuts on a baking sheet and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned. Remove from heat. When the nuts have cooled, coarse-chop them and toss them with 1 teaspoon hazelnut oil and a generous pinch of salt.
  2. Vinaigrette: Prepare fresh pomegranate juice.* Place the diced shallot, pomegranate juice, both vinegars and 1/2 teaspoon salt in a bowl, and let sit 5 minutes. Whisk in the olive oil and the remaining hazelnut oil. Taste for balance and seasoning.
  3. Salad: In a large salad bowl, toss the persimmons, sliced shallots and fresh pomegranate arils with the dressing. Season with salt, pepper and a squeeze of lemon. Gently toss in the arugula and taste for seasoning. Arrange the salad on a platter, and scatter the hazelnuts over the top.

* For 1/2 cup of juice, cut 1 large POM Wonderful Pomegranate in half and juice it with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Recipe by Chef Suzanne Goin, Lucques, A.O.C. and Tavern Restaurants, Los Angeles / POM Wonderful





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