Mixed Greens With Hazelnuts And Persimmons Recipes

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.

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Steps:

• Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cp, about 5 mins. Transfer to medium bowl. Whisk in next 5 ingredients. Season dress with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before serving. Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among 10-12 plates.