Autumn Salad of Persimmon, Pears, Grapes and Pecans

Slideshow: Terrific Green Salads

  • Total Time:
  • Servings: 6

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  • 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

How to make this recipe

  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.

Contributed By Published October 2002

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