• Salad of Mixed Greens With Fuyu Persimmons and Roasted Hazelnuts for a Crowd

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  • 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.
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