Active Time
Total Time
25 MIN
Serves : 6

How to Make It

Step 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.

Step 2    

In a small bowl, whisk together the sherry vinegar, walnut oil and olive oil; season with salt and pepper.

Step 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.

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