Salad of Fall Greens with Persimmons

3/4 cup fresh tangerine juice

1 Tablespoon grated tangerine zest

1/2 cup vegetable oil

1/4 cup walnut oil

2 Tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

pepper

1 head escarole (about 12 cups)

1 large bunch watercress, stems removed(about 6 cups)

1 (5 oz.) package mixed baby greens

2 persimmons, peeled, halved, and thinly sliced

1/2 cup hazlenuts, toasted, skin rubbed off, and coarsely chopped

In a heavy small saucepan over medium-high heat, boil the tangerine juice and zest until reduced to 1/4 cup, about 5 minutes.  Transfer to a medium bowl.  Whisk in the oils, vinegar, salt, and cinnamon and season to taste with pepper.  Place all the greens and half of the persimmon slices in a large bowl.  Add the dressing and toss to coat.  Divide among ten plates and top with the hazelnuts and the remaing persimmon slices.