winter salad with persimmons, pears, grapes and nuts

Name: winter salad with persimmons, pears, grapes and nuts
Yield: 4 Servings
Ingredients: 2 small heads of frisée or mixture of greens; 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, cut in half; 1/2 cup toasted almonds, walnuts or pecans; 2 tablespoons sherry vinegar; 1 tablespoon walnut or hazelnut oil; 3 tablespoons extra-virgin olive oil; sea salt and ground pepper, to taste

A gorgeous fall or winter salad with the bounty of seasonal fruits that complement a warm roasted meat or chicken. Actually it can even be a stand alone meal for the perfect lunch.

You can use either walnuts, pecans or slivered almonds to add a crunch contrasts well with the fruits.

winter salad with persimmons, pears, grapes and nuts

A gorgeous fall or winter salad with the bounty of seasonal fruits that complement a warm roasted meat or chicken. Actually it can even be a stand alone meal for the perfect lunch.

You can use either walnuts, pecans or slivered almonds to add a crunch contrasts well with the fruits.

Posted by Barbara

Ingredients

Recipe serves: 4

	2 small heads of frisée or mixture of greens
	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, cut in half
	1/2 cup toasted almonds, walnuts or pecans
	dressing
	2 tablespoons sherry vinegar
	1 tablespoon walnut or hazelnut oil
	3 tablespoons extra-virgin olive oil
	sea salt and ground pepper, to taste

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Posted by Barbara

time
10
serves
4
skill level
Easy

Ingredients

2 small heads of frisée or mixture of greens
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, cut in half
1/2 cup toasted almonds, walnuts or pecans
dressing
2 tablespoons sherry vinegar
1 tablespoon walnut or hazelnut oil
3 tablespoons extra-virgin olive oil
sea salt and ground pepper, to taste

Directions

1 Done	Preheat the oven to 375F.
2 Done	Spread your choice of nuts in on a baking sheet, and toast for 8 minutes, or until golden and fragrant. Let the nuts cool, then coarsely chop.
3 Done	dressing In a small bowl, whisk together the sherry vinegar, walnut oil and olive oil.
4 Done	salad In a large bowl, toss the frisée/greens, add ½ the vinaigrette, add salt and pepper. Taste, toss and taste, adjust.
5 Done	Mix in the nuts, persimmon, pears and grapes, add the 1/4 the vinaigrette and toss, taste and adjust vinaigrette and seasoning to preference.
6 Done	to serve Transfer the salad to a bowl.