Autumn Green Salad with Persimmons and Honey Walnuts
In a small, heavy saucepan, boil orange juice and orange peel over medium high heat until reduced to 1/4 cup, about 5 minutes. Transfer to a medium mixing bowl. Whisk in vegetable oil, walnut oil, balsamic vinegar, salt and cinnamon.
To make the honey walnuts:
In a small fry pan over medium heat, sauté walnuts until hot, about 1 to 2 minutes, stirring constantly. Drizzle with honey, quickly stir, and remove from heat. Sprinkle with salt. Transfer nuts to a plate to cool.
Place all greens in a large salad bowl and toss together. Add dressing. Toss to coat. Divide salad among 8 to 10 plates. Top with persimmon slices. Sprinkle salad with walnuts.
Serves 8 to 10.