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.
The last thing one knows in constructing a work is what to put first.
-- Blaise Pascal
This page was last modified on 2011 December 20.