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 pearhalved, cored and thinly sliced 1 green pear, such as Anjou or Comicehalved, cored and thinly sliced 1 cup red seedless grapes 1 cup green seedless grapes Instructions 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.