Watercress Salad with Persimmons and Hazelnuts recipes

Watercress Salad with Persimmons and Hazelnuts recipes
13 Ingredients
  • 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
  • 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
Nutrition
474
24% daily value
4 servings
                                       
                                            low-​carb, vegetarian, gluten-​free
     

Fat

67% 44

Saturated

34% 7

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 13

Carbs

5% 15

Carbs (net)

- 11

Fiber

15% 4

Sugars

- 4

Sugars, added

- 1

Protein

20% 10

Cholesterol

4% 13

Sodium

21% 515

Calcium

14% 140

Magnesium

13% 52

Potassium

14% 507

Iron

12% 2

Zinc

6% 1

Phosphorus

25% 175

Vitamin A

18% 165

Vitamin C

77% 46

Thiamin (B1)

15% 0

Riboflavin (B2)

12% 0

Niacin (B3)

4% 1

Vitamin B6

13% 0

Folate equivalent (total)

13% 54

Folate (food)

- 54

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

71% 14

Vitamin K

162% 130
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