Salad of Fall Greens with Persimmons and Hazelnuts

By SFCook

Ingredients

• 3/4 cup fresh tangerine juice
• 1 tablespoon grated tangerine peel
• 3/4 cup vegetable oil
• 2 tablespoons hazelnut oil or walnut oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)
• 1 large bunch watercress, stemmed (about 6 cups)
• 1 5-ounce bag mixed baby greens
• 2 Fuyu persimmon, peeled, halved, thinly sliced
• 1/2 cup hazelnuts, toasted, skin rubbed off

Details

Servings 10
Adapted from epicurious.com

Preparation

Step 1

Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)

Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.