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Food & Wine Recipe

Autumn Salad of Persimmon, Pears, Grapes and Pecans

Contributed by Joanne Weir

TOTAL TIME: 25 MIN
SERVINGS: 6

•FAST
•HEALTHY
•VEGETARIAN

slideshow Terrific Green Salads

1/2 cup pecan halves (2 ounces)
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°. 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.

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