Mixed Greens with Hazelnuts and Persimmons

3 cups mixed salad greens
3 persimmons, halved and thinly sliced
1/4 cup toasted whole hazelnuts
1/4 cup olive oil
2 tablespoons hazelnut oil
1/2 teaspoon salt, or more to taste
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
ground black pepper

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.

04/16/2018

recipepes.com Mixed Greens with Hazelnuts and Persimmons, recipe PT15M PT1H 5 455 calories

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Mixed Greens with Hazelnuts and Persimmons

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