Makes 10 to 12 servings.

INGREDIENTS

  • 3/4cup fresh tangerine juice
  • 1tablespoon grated tangerine peel
  • 3/4cup vegetable oil
  • 2tablespoons hazelnut oil or walnut oil
  • 2tablespoons balsamic vinegar
  • 1/2teaspoon salt
  • 1/4teaspoon ground cinnamon1head escarole (about 11 ounces), torn into 2-inch pieces (about12 cups)
  • 1large bunch watercress, stemmed (about 6 cups)
  • 15-ounce bag mixed baby greens
  • 2fuyu persimmon, peeled, halved, thinly sliced
  • 1/2cup hazelnuts, toasted, skin rubbed off

    DIRECTIONS

    Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)

    Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.