Recipe information
Yield
10 to 12 Servings
Ingredients
3
/4 cup fresh tangerine juice
1
tablespoon grated tangerine peel
3
/4 cup vegetable oil
2
tablespoons hazelnut oil or walnut oil
2
tablespoons balsamic vinegar
1
/2 teaspoon salt
1
/4 teaspoon ground cinnamon
1
head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)
1
large bunch watercress, stemmed (about 6 cups)
1
5-ounce bag mixed baby greens
2
Fuyu persimmons, peeled, halved, thinly sliced
1
/2 cup hazelnuts, toasted, skin rubbed off
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Preparation
Step 1
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. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewhisk before using.
Step 2
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.