Autumn Salad of Persimmon, Pears, Grapes and Pecans

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 frisee (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

1. Preheat the oven to 375.
2. Spread the pecans in a pie plate and toast for 8 minutes, or until golden and fragrant.
3. Let the nuts cool, then coarsely chop.
4. In a small bowl, whisk together the sherry vinegar, walnut oil and olive oil; season with salt and pepper.
5. In a large bowl, toss the frisee with the persimmon, pears and grapes.
6. Add the vinaigrette and toss.
7. Transfer the salad to a platter, garnish with the pecans and serve.