Autumn Salad of Arugula, Persimmon and Spicy Pecans
Serves 8 PECANS
½ cup powdered sugar 1/8 teaspoon cayenne ½ teaspoon ground allspice ¼ teaspoon freshly ground nutmeg
½ teaspoon kosher salt 2/3 cup pecans, lightly toasted
2 cups canola oil VINAIGRETTE
1 tablespoon good quality balsamic vinegar
1 teaspoon fresh lemon juice
½ teaspoon Dijon mustard 1 shallot clove, minced ½ teaspoon sugar ¾ teaspoon kosher salt 1/8 teaspoon freshly ground black pepper
¼ cup extra virgin olive oil SALAD
2 ripe Fuyu persimmons or pears Seeds of half a pomegranate (optional)
¾ pound arugula, watercress or spinach 4 ounces goat cheese (optional) DIRECTIONS Heat oven to 350 degrees. For the pecans: In a small bowl, mix the powdered sugar, cayenne, allspice, nutmeg and salt together. Bring a saucepan of water to a boil; add pecans and boil for 5 seconds. Drain and immediately toss thoroughly in the sugar and spice mixture.
In a frying pan, heat the oil to 325degrees. (If the oil gets too hot, the sugar coating will burn and fall off.) Use a skimmer to transfer the nuts from the sugar mixture to the oil in batches; fry nuts until golden and crisp, about 30seconds. Drain nuts on a cooling rack set over a cookie sheet. (Do not use paper towels, as the pecans will stick.) Between batches, skim the dark bits that float to the surface of the oil.
For the vinaigrette: In a small bowl, mix the balsamic vinegar, lemon juice, mustard, shallot, sugar, salt and pepper; let sit for 5 to 10 minutes. Slowly pour in the oil, while whisking vigorously to emulsify.
Slice the persimmons into thin wedges, lengthwise. Remove the pomegranate seeds using this clever trick: Immerse the pomegranate half in a large bowl of water and break up the fruit pomegranate with your hands. The membrane will float to the top. Skim off the membrane, then pour the seeds and water through a strainer. Measure ½ cup of seeds. Reserve the rest for another use.
Wash, spin dry and trim the greens, if necessary. To serve, toss the persimmon slices in a bit of the vinaigrette and set aside. Then toss the greens in the vinaigrette. Add the persimmon and pomegranate. Garnish with the pecans and crumbled goat cheese.