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Red Oakleaf and Frisee Salad with Persimmons

The skins of hazelnuts can taste bitter, so it is best to remove them before eating. In a small, dry fry pan over medium-low heat, toast the nuts, stirring frequently, until they begin to turn a deeper brown and are fragrant, 3 to 5 minutes. Pour the nuts onto a kitchen towel and fold the towel over them. Let sit for 2 to 3 minutes, then rub the hazelnuts together vigorously inside the towel to loosen the skins. Pour into a colander and shake, letting the skins fall into the sink.
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