Winter Salad with Persimmons and Feta

1 head of escarole, rinsed and broken into small pieces
1 head of frisee, rinsed and broken into small pieces
2 persimmons, sliced horizontally and then in half (cut little wedges
from the sides to make a fun snowflake shape--thanks Lisa)
1/2 c dried cranberries (I think pomegranate seeds would be even better!)
1 c crumbled feta cheese (Lisa advises French feta)
1/2-1 c toasted, chopped hazelnuts

Dressing (amounts are approximate)

1/4 c olive oil
1T cherry cabernet vinegar
2T sherry vinegar

Serves: 8-10

Source: Stacey Pelinka

Prepared by: Stacey for the December 2006 meeting.