Salad of Fall Greens with Persimmons and Hazelnuts

Name: Salad of Fall Greens with Persimmons and Hazelnuts
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 312 grams head escarole (about , torn into 2-inch pieces (about 12 cups); 2 Fuyu persimmon, peeled, halved, thinly sliced; 0 teaspoons ground cinnamon; 118 milliliters hazelnuts, toasted, skin rubbed off; 142 grams mixed baby greens; 1 teaspoons salt; 1 Tbsp grated tangerine peel; 177 milliliters fresh tangerine juice; 177 milliliters vegetable oil; 2 Tbsps hazelnut oil or walnut oil; 1 liters large bunch watercress, stemmed (about

Need a gluten free, whole 30, and vegan side dish? Salad of Fall Greens with Persimmons and Hazelnuts could be an awesome recipe to try. This recipe serves 12. One portion of this dish contains approximately 2g of protein, 19g of fat, and a total of 188 calories. Head to the store and pick up balsamic vinegar, escarole, baby greens, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 45 minutes.