Autumn salad with persimmons and hazelnuts

KAI: Fresh salad mix with persimmons, feta cheese and peanuts.

The persimmon season is in full swing with luscious golden fruit hanging on the trees. My fabulous foodie friend Christine sent me this yummy recipe for an autumn salad with persimmons and hazelnuts.

Ingredients:¾ cup fresh tangerine juice

1 tablespoon grated tangerine peel

½ cup vegetable oil

2 tablespoons hazelnut oil or walnut oil

2 tablespoons balsamic vinegar

½ teaspoon salt

¼ teaspoon ground cinnamon

1-2 teaspoons minced shallots

1 head escarole (or any lettuce, spinach or rocket) torn into pieces (about 12 cups)

1 large bunch watercress, stemmed (about 6 cups)

1 bag mixed baby greens

2 persimmons, peeled, halved, thinly sliced

½ cup hazelnuts, toasted, skin rubbed off

40gms crumbled feta or blue cheese

Preparation:Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to ¼ cup, about 5 minutes.Transfer to medium bowl. Whisk in next 6 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 blue or feta cheese crumbled on the top.Makes 10 to 12 servings