3/4 cup fresh orange juice
1 tablespoon freshly grated orange peel
3 tablespoons white balsamic vinegar
1/3 cup canola oil
2 tablespoons hazelnut oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
Pinch of nutmeg
About 6 cups mixed salad greens, washed and torn into 2-inch pieces
Mixed (10 ounces total) baby spinach and baby arugula, washed well
1 large bunch watercress, stemmed (about 6 cups)
1 red onion, peeled and thinly sliced into rings
3 Fuyu persimmons, peeled, halved, thinly sliced
2 cups coarsely chopped, roasted and skinned hazelnuts

Boil the orange juice and orange peel in a small, heavy-bottomed saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to a medium bowl. Whisk in the balsamic vinegar, canola oil, hazelnut oil, salt, pepper, vanilla extract, cinnamon and nutmeg. (May be made 1 day ahead; cover and chill)

To serve, place all of the greens, the onion slices and half of the persimmon slices in a large bowl. Add dressing and toss to coat. Divide salad among plates. Divide remaining persimmon slices and the hazelnuts among each portion.

Makes 10 to 12 servings.