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Autumn Green Salad with Persimmons and Honey Walnuts

Autumn Green Salad with Persimmons and Honey Walnuts


3/4 cup fresh orange juice
1 tablespoon grated orange peel
3/4 cup vegetable oil
2 tablespoons walnut oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 small bunch green leaf lettuce, torn into 2" pieces
1 large bunch watercress, stems removed
6 ounces mixed baby greens
2 medium persimmons, peeled, halved and thinly sliced
Honey Walnuts:
3/4 cup walnuts, coarsely chopped
2 teaspoons honey
1/4 teaspoon salt

Cooking Instructions

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.

Equipment List

Mixing Bowls
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