Recipe for Salad of Fall Greens with Persimmons and Hazelnuts

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Yield:

Ingredients:

Amount	Ingredient
3/4 cup	fresh tangerine juice
1 tbl	grated tangerine peel
3/4 cup	vegetable oil
2 tbl	hazelnut oil
	(or walnut oil)
2 tbl	balsamic vinegar
1/2 tsp	salt
1/4 tsp	ground cinnamon
	Freshly-ground black pepper to taste
1 head	escarole - (abt 11 oz) torn 2" pieces
	(abt 12 cups)
1 lrg	watercress bunch stemmed
	(abt 6 cups)
1 bag	mixed baby greens - (5 oz)
2 x	Fuyu persimmon peeled, halved,
	and thinly sliced
1/2 cup	hazelnuts toasted, and

Instructions:

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.

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