Bitter Greens Salad with Persimmons, Manchego & Hazelnut Vinaigrette

Directions

Instructions Checklist

• Step 1

  Pulse shallot in a food processor until finely minced. Add oil, vinegar, mustard, salt and pepper; process until emulsified. Add hazelnuts and pulse until finely chopped.

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• Step 2

  Combine escarole, radicchio and persimmons in a large bowl. Drizzle the dressing over the salad and toss to coat. Sprinkle with Manchego.

Nutrition Facts

Serving Size: about 2 cups

Per Serving:

199 calories; fat 15g; cholesterol 4mg; sodium 301mg; carbohydrates 14g; dietary fiber 4g; protein 3g; sugars 7g; niacin equivalents 0.4mg; saturated fat 3g; vitamin a iu 2158IU.