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Salad of Fall Greens with Persimmons and Hazelnuts

Epicurious
  • minutes
  • Serves 10 to 12

INGREDIENTS

11 oz

1 head escarole

1

bag Baby greens, mixed

2

Fuyu persimmon

3/4 cup

Tangerine, fresh juice

1 tbsp

Tangerine peel

1

large bunch Watercress

2 tbsp

Balsamic vinegar

1/4 tsp

Cinnamon, ground

1/2 tsp

Salt

2 tbsp

Hazelnut oil or walnut oil

3/4 cup

Vegetable oil

1/2 cup

Hazelnuts