Salad of Fall Greens With Persimmons and Hazelnuts

Ingredients

Salad of Fall Greens With Persimmons and Hazelnuts

Yield: 10 to 12 servings

3/4 c tangerine juice, reduced

1 T grated tangerine peel

3/4 c vegetable oil

2 T hazelnut or walnut oil

2 T balsamic vinegar

1/2 t salt

1/4 t ground cinnamon (try w/o or less)

1 head escarole, torn into 2-inch pieces

1 large bunch watercress, stemmed

1 5-oz bag baby greens

2 fyuyu persimmons, peeled, halved, and thinly sliced

1/2 c hazelnuts, toasted, skin rubbed off

Simmer tangerine juice and peel until reduced to 1/4 c, about 5 mins. Transfer to

medium bowl. Whisk in next 5 ingredients, season with pepper.

Toss all greens and half persimmon slices in bowl, add dressing and toss to coat.

Divide among plates, top with remaining persimmon slices and hazelnuts.