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