Salad Of Fall Greens With Persimmons And Hazelnuts

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Details

12 Ingredients

• 3/4 cup fresh tangerine juice
• 1 Tbsp grated tangerine peel
• 3/4 cup vegetable oil
• 2 Tbsps hazelnut oil or walnut oil
• 2 Tbsps balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1 head escarole (about 11 ozs), torn into 2-inch pieces (about 12 cups)
• 1 large bunch watercress, stemmed (about 6 cups)
• 1 5-oz bag mixed baby greens
• 2 Fuyu persimmon, peeled, halved, thinly sliced
• 1/2 cup hazelnuts, toasted, skin rubbed off