Watercress Salad With Persimmons And Hazelnuts

Name: Watercress Salad With Persimmons And Hazelnuts
Prep time: 4 min
Cook time: 4 min
Total time: 4 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Coarse salt and freshly ground pepper; 4 heads red endive, cut crosswise into 1/2-inch pieces; 2 mediums to 3 medium Fuyu persimmons, peeled and cut into 8 wedges; 113 grams soft, ripened goat cheese, such as Bijou, Humboldt Fog, or Bucheron, cut into 8 wedges; 59 milliliters hazelnut oil; 118 milliliters blanched hazelnuts, toasted and chopped; 1 teaspoon honey; 59 milliliters freshly squeezed orange juice; 59 milliliters safflower oil; 1 teaspoon finely chopped shallot; 1 Tbsp sherry-wine vinegar; 2 bunches watercress, washed and well dried, tough stems removed

Watercress Salad With Persimmons And Hazelnuts is a gluten free and vegetarian main course. This recipe serves 4. One serving contains 502 calories, 14g of protein, and 43g of fat. If you have sherry-wine vinegar, watercress, orange juice, and a few other ingredients on hand, you can make it. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes approximately 4 minutes.