Based on the Boston Globe, 2005 October 12
1. Set the oven at 400 degrees. On a rimmed baking sheet, spread the hazelnuts. Toast them for 15 minutes. Leave to cool. Rub the hazelnuts in a kitchen towel to remove the skins. Chop nuts coarsely.
2. Halve the pomegranate horizontally. Set the fruit on a plate, cut sides down. Gently mash the fruit into the plate. Remove the remaining seeds with a spoon.
3. On a shallow platter, gently toss the Asian pears and endive.
4. In a bowl, whisk the vinegar, salt, and pepper. Whisk in the oil a spoonful at a time. Taste for seasoning and add more salt and pepper, if you like. Sprinkle the dressing over the salad mixture. Add hazelnuts and pomegranate seeds.
I could feel my bloodstream panhandling my fat reserves for whatever last
traces of the vital addictol they had stored away, and I could feel my fat
cells turning out their pockets and saying sorry pal, there's nothing left.
-- Jonathan Lethem, "Gun, with Occasional Music"
This page was last modified on 2011 December 20.