Mixed Greens With Hazelnuts And Persimmons Food

SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS

Steps:

• 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.

MIXED GREENS WITH HAZELNUTS AND PERSIMMONS

Steps:

• Combine salad greens, persimmons, and hazelnuts in a large bowl.
• Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.

BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD

Steps:

• Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

MIXED GREENS WITH MARINATED RED ONIONS AND SUNFLOWER SEEDS

Steps:

• In a medium bowl, combine 1 tablespoon lime juice, 1 tablespoon soy sauce, and 1 teaspoon honey. Add onion; toss to coat. Cover with plastic wrap; marinate at room temperature up to 2 hours or in the refrigerator up to 5 days.
• When ready to serve, make dressing: In a small bowl, combine remaining tablespoon lime juice with remaining 2 teaspoons soy sauce and 1 teaspoon honey. Slowly add oil in a steady stream, whisking until emulsified. Place greens in a salad bowl. Using tongs or a slotted spoon, transfer onions to salad bowl, draining off excess marinade. Pour dressing over salad mixture in bowl. Add sunflower and sesame seeds; toss to combine. Serve immediately.