Name: Salad of Fall Greens with Persimmons and Hazelnuts
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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