F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Autumn Salad of Persimmon, Pears, Grapes and Pecans

  • TOTAL TIME: 25 MIN
  • SERVINGS: 6
  • FAST
  • HEALTHY
  • VEGETARIAN
  1. 1/2 cup pecan halves (2 ounces)
  2. 2 tablespoons sherry vinegar
  3. 1 tablespoon walnut or hazelnut oil
  4. 3 tablespoons extra-virgin olive oil
  5. Salt and freshly ground pepper
  6. 2 small heads of frisée (14 ounces), torn
  7. 1 Fuyu persimmon, thinly sliced crosswise
  8. 1 red Bartlett pear—halved, cored and thinly sliced
  9. 1 green pear, such as Anjou or Comice—halved, cored and thinly sliced
  10. 1 cup red seedless grapes
  11. 1 cup green seedless grapes
  1. 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.
  2. In a small bowl, whisk together the sherry vinegar, walnut oil and olive oil; season with salt and pepper.
  3. 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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.