Salad Of Fall Greens With Persimmons And Hazelnuts

Recipe Ingredients

3/4 cup	177ml	Fresh tangerine juice
1 tablespoon	15ml	Grated tangerine peel
3/4 cup	177ml	Vegetable oil
2 tablespoons	30ml	Hazelnut oil
		= (or walnut oil)
2 tablespoons	30ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground cinnamon
		Freshly-ground black pepper - to taste
1		Escarole - (abt 11 oz) - torn 2" pieces
		= (abt 12 cups)
1		Watercress bunch - stemmed (large)
		= (abt 6 cups)
1		Bag mixed baby greens - (5 oz)
2		Fuyu persimmon - peeled, halved,
		And thinly sliced
1/2 cup	118ml	Hazelnuts - toasted, and
		Skins rubbed off

Recipe Instructions

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.

This recipe yields 10 to 12 servings.

Source:
Bon Appetit, November 2001

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