Persimmon and Arugula Salad

• 2/3 c hazelnuts (or pecans), coarsely chopped (if you skip the toasting of the nuts, life will go on)
• 2 small shallots, thinly sliced
  1/3 c apple cider vinegar (or red wine vinegar)
• 2 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/3 c olive oil
• 2 small Fuyu persimmons, peeled and thinly sliced
• about 8 oz arugula (or kale, chopped and massaged with 1 T olive oil)
• Kosher salt and freshly ground black pepper

Preheat oven to 375 degrees

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. When the nuts have cooled, chop them coarsely.

Place the shallots, vinegar, honey, mustard and salt in a bowl and let sit 5 minutes.  Remove the shallots from the marinade.  Whisk the olive oil into the marinade. In a large salad bowl, toss the persimmons and marinated shallots with the dressing, adding a little at a time until the taste is right.  Mix in the arugula and taste for seasoning. Arrange the salad on a platter and scatter the hazelnuts over the top.