Mixed Greens with Hazelnuts and Persimmons

This mixed greens salad with hazelnuts and persimmons is a perfect combination of flavors and textures. The bitterness of the greens is balanced by the sweetness of ripe persimmons, and the crunchiness of hazelnuts adds a delightful texture. Tossed in a tangy vinaigrette, this salad is not only delicious but also packed with nutrients. It's a great addition to any meal or can be enjoyed as a light lunch on its own.

Ingredients

• 6 cups mixed greens
• 2 ripe persimmons, thinly sliced
• 1/2 cup hazelnuts, roasted and chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Directions

1. In a large bowl, combine the mixed greens, sliced persimmons, hazelnuts, feta cheese, and dried cranberries.
2. In a small jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Close the lid tightly and shake well to emulsify the dressing.
3. Drizzle the dressing over the salad and toss gently to combine all the ingredients.
4. Serve immediately and enjoy!

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