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Ingredients

Serves 4

• 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

Description

Serve This Light And Delicious Watercress, Persimmon, And Hazelnut Salad -- It\'s A Great Meal On Its Own Or As A Starter.

Martha Stewart