winter salad with persimmons, pears, grapes and nuts | table&spoon

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