salad of fall greens with persimmons and hazelnuts

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Filed Under:salad, fruit, fall,

Servs: 10  

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   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 (

    1 head escarole (

Instructions

  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.)

  2. 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.

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