Name: Mixed-Herb Greens with Persimmons, Goat Cheese, and Toasted Hazelnuts
Ingredients: 1/4 cup hazelnut oil; 2 tablespoons white balsamic vinegar; 1 5-ounce package mixed baby greens with herbs; 3 to 4 Fuyu persimmons, cut into 1/4-inch-thick slices, or 2 mangoes, peeled, pitted, thinly sliced; 1/2 cup hazelnuts, toasted, coarsely chopped; 1 cup crumbled soft fresh goat cheese

Ingredients

1/4 cup hazelnut oil
2 tablespoons white balsamic vinegar
1 5-ounce package mixed baby greens with herbs
3 to 4 Fuyu persimmons, cut into 1/4-inch-thick slices, or 2 mangoes, peeled, pitted, thinly sliced
1/2 cup hazelnuts, toasted, coarsely chopped
1 cup crumbled soft fresh goat cheese

Steps

Whisk oil and vinegar in small bowl to blend; season with salt and pepper.
Toss greens with enough vinaigrette to coat. Divide among plates; top with persimmon slices. Sprinkle nuts and cheese over; drizzle with remaining vinaigrette.