1/4 cup orange juice (or 1/2 cup fresh orange juice reduced to 1/4 cup)
1/2 cup rice bran oil
2 Tablespoons toasted Hazelnut Oil or Walnut Oil
2 Tablespoons Mandarin Olive Oil (or other citrus olive oil)
2 Tablespoons balsamic - 6 year La Vecchia is ideal
1/8 teaspoon ground cinnamon
sea salt and freshly ground pepper to taste
1/2 head of escarole - torn into 2-inch pieces
1 bunch watercress - thick stems trimmed
1/2 bag mixed baby greens
1 ripe Fuyu Persimmon - peeled, halved, thinly sliced, divided
1/4 cup hazelnuts - toasted, skinned