Arugula Salad With Arils, Persimmons, and POM Vinaigrette

Hazelnuts:

• ⅔ cup blanched hazelnuts
• 4 teaspoons hazelnut oil

Vinaigrette:

• 3 tablespoons POM Wonderful 100% Pomegranate Juice
• 1 tablespoon finely diced shallot, plus 2 small, thinly sliced shallots
• 1 tablespoon sherry vinegar
• 2 teaspoons rice vinegar
• 3 tablespoons extra-virgin olive oil
  

Salad:

• ⅓ cup POM Wonderful Pomegranate Arils
• 2 small Fuyu persimmons, thinly sliced
• ½ lemon, for juicing
• ½ pound arugula
• Kosher salt
• Freshly ground black pepper to taste

Hazelnuts:

Preheat oven to 375°F. 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.

Vinaigrette:

Place the diced shallot, POM Wonderful 100% Pomegranate Juice, both vinegars, and ½ 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.

Salad:

In a large salad bowl, toss the persimmons, sliced shallots, and POM Wonderful 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.