Mixed Greens With Hazelnuts And Persimmons Recipes

MIXED ORGANIC SANTA BARBARA FIELD GREENS WITH HAZELNUT VINAIGRETTE

Mixed Organic Santa Barbara Field Greens with Hazelnut Vinaigrette image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup Champagne vinegar
1 tablespoon Dijon mustard
1 shallot, minced
2 cloves garlic, minced
1 cup hazelnut oil
Salt
Pepper
12 ounces mixed field greens
1 bunch green asparagus, grilled then diced into 1-inch long pieces
1 sweet white onion, sliced thin
1 cup crushed hazelnuts

Steps:

Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.
When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.

PERSIMMON, BEET, AND CITRUS SALAD

Persimmon, Beet, and Citrus Salad image

Persimmon trees have long been prized by the nation's gardeners for ornamental landscaping, but the fruit's tart, mellow-sweet flavor is also a rare treat for cooks.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h15m

Number Of Ingredients 8

Ingredients

3 bunches assorted small pink, yellow, and red beets (about 2 pounds total)
8 assorted citrus fruits, such as Ruby Red grapefruits, Cara Cara oranges, and tangerines (about 4 pounds total)
5 ripe but firm Fuyu persimmons, peeled and cut into 1/4-inch wedges
2 heads Belgian endive, leaves separated
1 bunch watercress, tough stems removed (2 cups)
1/4 cup red-wine vinegar
Coarse salt and freshly ground pepper
1/3 cup extra-virgin olive oil

Steps:

Preheat oven to 425 degrees. Wrap beets in parchment-lined foil (each color in a separate packet). Place on a rimmed baking sheet and roast until knife-tender, about 45 minutes. When cool enough to handle, rub beets with paper towels to remove skins. Cut into 1/4-inch-thick rounds.
Remove peels and pith from citrus fruits with a sharp knife. Working over a small bowl to catch juices, carefully cut between membranes to remove segments. Squeeze juice from membranes into bowl.
Arrange beets, citrus segments, persimmons, endive, and watercress on a platter. In a bowl, whisk together 3 tablespoons reserved citrus juices and vinegar. Season with salt and pepper. Slowly whisk in oil. Drizzle vinaigrette over salad just before serving.

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