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Salad of Fall Greens with Persimmons and Hazelnuts


Salad of Fall Greens with Persimmons and Hazelnuts Recipe

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
Directions:
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