Persimmon & Pomegranate Salad With Candied Walnuts

1. 1

   Salad:

2. 2

   In a small bowl, whisk together the olive oil, honey, and lemon juice until emulsified. Add a few grinds of pepper.

3. 3

   Scatter the persimmon wedges on a serving platter. Toss the sliced endive so it separates into individual leaves, then scatter them over the persimmons.

4. 4

   Sprinkle with the pomegranate seeds and candied walnuts. Drizzle with the dressing. Serve immediately.

5. 5

   Candied walnuts:

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   Preheat oven to 350 F. In a small saucepan of boiling water blanch the walnuts for 1 minute, then drain in a sieve. In a small bowl, stir together the sugar, allspice, cinnamon, cloves and salt. Add the walnuts and toss to coat them evenly with the spice mixture. Arrange them on a parchment-lined baking sheet and bake until lightly browned, about 15 minutes. Let cool. Store in an airtight container in a cool, dry place for up to 3 weeks.

* Per serving · 4 servings · Values may vary.