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Watercress Salad With Persimmons And Hazelnuts

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Martha Stewart
Related tags
salad low carb vegetarian easter mothers' day lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon finely chopped shallot

1/4 cup plus 2 tablespoons freshly squeezed orange juice

1 tablespoon sherry-wine vinegar

1 teaspoon honey

Coarse salt and freshly ground pepper

1/4 cup hazelnut oil

1/4 cup safflower oil

2 bunches watercress, washed and well dried, tough stems removed

4 heads red endive, cut crosswise into 1/2-inch pieces

1/2 cup blanched hazelnuts, toasted and chopped

2 to 3 medium fuyu persimmons, peeled and cut into 8 wedges

4 ounces soft, ripened goat cheese, such as Bijou, humboldt fog, or Bucheron, cut into 8 wedges

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