Salad of Fall Greens with Persimmons
3/4 cup fresh tangerine juice
1 Tablespoon grated tangerine zest
1/2 cup vegetable oil
1/4 cup walnut oil
2 Tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
pepper
1 head escarole (about 12 cups)
1 large bunch watercress, stems removed(about 6 cups)
1 (5 oz.) package mixed baby greens
2 persimmons, peeled, halved, and thinly sliced
1/2 cup hazlenuts, toasted, skin rubbed off, and coarsely chopped
In a heavy small saucepan over medium-high heat, boil the tangerine juice and zest until reduced to 1/4 cup, about 5 minutes. Transfer to a medium bowl. Whisk in the oils, vinegar, salt, and cinnamon and season to taste with pepper. Place all the greens and half of the persimmon slices in a large bowl. Add the dressing and toss to coat. Divide among ten plates and top with the hazelnuts and the remaing persimmon slices.
