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Autumn Salad of Persimmon, Pears, Grapes and Pecans

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  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.