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Recipe Summary

total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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