Fall Salad with Sherry Vinaigrette

Preheat the oven to 375°. Spread the pecans in a pie plate and toast for about 7 minutes, until golden. Let cool, then coarsely chop.

In a medium bowl, whisk the vinegar with the mustard, honey and thyme. Gradually whisk in the olive oil and season the dressing with sea salt and pepper.

In a very large serving bowl, toss the lettuce, Treviso and frisée. Scatter the persimmons, apple, fennel and pecans on top and garnish with nasturtium leaves. Serve the salad, passing the dressing at the table.