Mixed Greens with Hazelnuts and Persimmons

I love persimmons and they taste great in salads. There are different types of persimmon. The Fuyu kind does not need to be ripe and can be eaten while still firm, other varieties only taste good when they are soft, so just make sure which type you have. Either works well.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 245 Calories

Ingredients

• ¼ cup olive oil
• 1 teaspoon Dijon mustard
• 3 cups mixed salad greens
• ground black pepper
• ½ teaspoon salt, or more to taste
• 2 tablespoons sherry vinegar
• 3 persimmons, halved and thinly sliced
• ¼ cup toasted whole hazelnuts
• 2 tablespoons hazelnut oil

Recipe Instructions

Step 1

Combine salad greens, persimmons, and hazelnuts in a large bowl.

Step 2

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.