Persimmon Salad with Candied Hazelnuts
A vibrant and refreshing salad that perfectly balances sweet ripe persimmons with crispy, sweetened hazelnuts.
Ingredients
Salad Ingredients
- 2 Ripe persimmons Sliced, you can use Fuyu or Hachiya varieties.
- 4 cups Mixed salad greens Use spinach, arugula, or your preferred greens.
- 1 cup Hazelnuts Chopped, can substitute with almonds or walnuts.
- 1/2 cup Sugar Granulated sugar works best.
- 1/4 cup Balsamic vinaigrette You can also use a homemade version.
- Salt and pepper To taste, freshly ground is preferable.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Spread chopped hazelnuts on a baking sheet and toast for 10-15 minutes, stirring occasionally.
- In a saucepan over medium heat, cook sugar until it melts and turns golden brown. Quickly add the toasted hazelnuts, stir to coat, and then spread back onto the baking sheet to cool.
Assembly
- In a large bowl, combine salad greens and sliced persimmons.
- Drizzle with balsamic vinaigrette, season with salt and pepper, and toss gently.
- Top the salad with candied hazelnuts before serving.
Notes
Ensure the hazelnuts are toasted perfectly; they should be golden brown but not burnt. Let the candied hazelnuts cool completely before adding them to the salad to retain their crunch. For an extra layer of flavor, use a flavored balsamic vinaigrette such as fig or berry.