Autumn Salad of Persimmon, Pears, Grapes and Pecans

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Autumn Salad of Persimmon, Pears, Grapes and Pecans

 

1/2 cup pecan halves

2 tablespoons sherry vinegar

1 tablespoon walnut or hazelnut oil

3 tablespoons extra-virgin olive oil

salt and freshly ground pepper

2 small heads of frisée (14 ounces), torn

1 Fuyu persimmon, thinly sliced crosswise

1 red Bartlett pear, halved, cored and thinly sliced

1 green pear, such as Anjou or Comice, halved, cored and thinly sliced

1 cup red seedless grapes

1 cup green seedless grapes

 

Preheat the oven to 375 degrees. Spread the pecans in a pie plate and toast

for 8 minutes, or until golden and fragrant. Let the nuts cool, then coarsely

chop.

In a small bowl, whisk together the sherry vinegar, walnut oil and olive oil;

season with salt and pepper.

In a large bowl, toss the frisée with the persimmon, pears and grapes. Add the

vinaigrette and toss. Transfer the salad to a platter, garnish with the pecans

and serve.

Makes 6 servings.

 

 

 

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