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