Red Oakleaf And Frisée Salad With Persimmons

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
211
FAT
48%
CHOL
0%
SOD
3%

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Ingredients for 8 servings

1⁄3 cup extra-virgin olive oil

2 Tbs. fresh mint leaves

1 1⁄2 Tbs. white wine vinegar or pear vinegar

1 tsp. honey

Kosher salt and freshly ground white pepper, to taste

Leaves from 3 to 4 heads red oakleaf lettuce

Leaves from 1 head frisée lettuce

2 Fuyu persimmons, peeled, seeded if necessary and cut into thin wedges

Seeds from 1⁄2 pomegranate

1⁄2 cup hazelnuts, toasted and skinned

1 1⁄2 Tbs. white wine vinegar or pear vinegar

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