Autumn Salad of Persimmon, Pears, Grapes and Pecans
Autumn Salad of Persimmon, Pears, Grapes and Pecans
Autumn Salad of Persimmon, Pears, Grapes and Pecans
Autumn Salad of Persimmon, Pears, Grapes and Pecans
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TOTAL TIME:
25 MIN
- SERVINGS: 6
Ingredients
- 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
Directions
- 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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Autumn Salad of Persimmon, Pears, Grapes and Pecans
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