The Recipe

Watercress Salad with Persimmons and Hazelnuts

Name: Watercress Salad with Persimmons and Hazelnuts
Yield: servings:4
Ingredients: 1 teaspoon finely chopped shallot; 1/4 cup plus 2 tablespoons freshly squeezed orange juice; 1 tablespoon sherry-wine vinegar; 1 teaspoon honey; Coarse salt and freshly ground pepper; 1/4 cup hazelnut oil; 1/4 cup safflower oil; 2 bunches watercress, washed and well dried, tough stems removed; 4 heads red endive, cut crosswise into 1/2-inch pieces; 1/2 cup blanched hazelnuts, toasted and chopped; 2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges; 4 ounces soft, ripened goat cheese, such as Bijou, Humboldt Fog, or Bucheron, cut into 8 wedges

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Watercress Salad with Persimmons and Hazelnuts

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Ingredients

DESCRIPTION

Serve this light and delicious watercress, persimmon, and hazelnut salad -- it's a great meal on its own or as a starter.

INGREDIENTS

1 teaspoon finely chopped shallot
1/4 cup plus 2 tablespoons freshly squeezed orange juice
1 tablespoon sherry-wine vinegar
1 teaspoon honey
Coarse salt and freshly ground pepper
1/4 cup hazelnut oil
1/4 cup safflower oil
2 bunches watercress, washed and well dried, tough stems removed
4 heads red endive, cut crosswise into 1/2-inch pieces
1/2 cup blanched hazelnuts, toasted and chopped
2 to 3 medium Fuyu persimmons, peeled and cut into 8 wedges
4 ounces soft, ripened goat cheese, such as Bijou, Humboldt Fog, or Bucheron, cut into 8 wedges