Salad of Fall Greens with Persimmons and Hazelnuts

Salad of Fall Greens with Persimmons and Hazelnuts
Photo by Scott Peterson


  • ¼ teaspoon ground cinnamon
  • 1 tablespoon grated tangerine peel
  • 1 head escarole
  • 1 5-ounce bag mixed baby greens
  • ½ teaspoon salt
  • 1 large bunch watercress
  • 2 tablespoons balsamic vinegar
  • + 5 more ingredients
    • ¾ cup vegetable oil
    • 2 tablespoons hazelnut oil or walnut oil
    • ¾ cup fresh tangerine juice
    • 2 Fuyu persimmon
    • ½ cup hazelnuts, toasted, skin rubbed off

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 h...

View full recipe at Epicurious


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