Persimmon, Pomegranate Arugula Salad ---Martha Stewart

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: [" 2/3 cup hazelnuts, blanched", " 1 tablespoon plus 1 teaspoon hazelnut oil", " Coarse salt and freshly ground pepper", " 1 tablespoon finely chopped shallots, plus 2 small shallots, thinly sliced", " 3 tablespoons fresh pomegranate juice, plus 1/3 cup pomegranate seeds", " 1 tablespoon sherry vinegar", " 2 teaspoons rice vinegar", " 3 tablespoons extra-virgin olive oil", " 2 small Fuyu persimmons, thinly sliced", " 1/2 lemon, for juicing", " 1/2 pound arugula"].

Yes, Persimmon, Pomegranate Arugula Salad ---Martha Stewart falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.