Recipe information
Total Time
15 minutes
Yield
6 Servings
Ingredients
1
/4 cup hazelnut oil
2
tablespoons white balsamic vinegar
1
5-ounce package mixed baby greens with herbs
3 to 4
Fuyu persimmons, cut into 1/4-inch-thick slices, or 2 mangoes, peeled, pitted, thinly sliced
1
/2 cup hazelnuts, toasted, coarsely chopped
1
cup crumbled soft fresh goat cheese
Need to make a substitution?
Preparation
Step 1
Whisk oil and vinegar in small bowl to blend; season with salt and pepper.
Step 2
Toss greens with enough vinaigrette to coat. Divide among plates; top with persimmon slices. Sprinkle nuts and cheese over; drizzle with remaining vinaigrette.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 227.6 %Calories from Fat 74.5 Fat (g) 19.0 Saturated Fat (g) 3.9 Cholesterol (mg) 8.7 Carbohydrates (g) 10.9 Dietary Fiber (g) 3.0 Total Sugars (g) 6.7 Net Carbs (g) 8.0 Protein (g) 5.6 Sodium (mg) 77.6