Persimmon and Pomegranate Salad w/Arugula and Hazelnuts

This fall salad is adapted from Suzanne Goin's "Sunday Suppers at Luques." It is especially good as the salad at Thanksgiving dinner.

2/3 c hazelnuts, toasted
1 T plus 1 t hazelnut oil (I use walnut, but in a pinch, olive will do it.)
1 T finely diced shallot
3 T pomegranate juice
1/3 c pomegranate seeds (just buy the darn thing from the market, split it open and pop out the seeds while submerging it in a bowl of water...the seeds are much, much fresher and juicer than any pre sorted seeds you buy at TJs or any other market.)
1 T sherry vinegar
2 t rice vinegar
3 T olive oil
2 small fuyu (the flat ones) persimmons
1/2 lemon
1/2 pound of arugula

Chop the hazelnuts after toasting and toss them with the hazelnut/walnut/olive oil and a generous pinch of salt.

Place the diced shallot, pom juice, both vinegars and 1/2 t salt in a bowl and let sit 5 min. Whisk in the olive oil and pepper (I hate to whisk, so I put it in a bowl with a lid and shake shake shake it like a polaroid picture until blended.)

In a large salad bowl, toss the persimmons and pom seeds with the dressing (not all of it...use your judgment) and that lemon juice you squeezed out of the 1/2 lemon. Gently toss in the arugula and taste for seasoning. Scatter the nuts atop and beam with pride at the beautiful salad you just made.