Fall salad with sherry vinaigrette recipe

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  • Yield: 10 to 12 Servings
  • Total Time: 30 Minutes


  • ¾ cup pecans
  • ½ cup sherry vinegar
  • ¼ cup Dijon mustard
  • 2 Tbsp honey
  • 1 tsp thyme leaves
  • 1½ cups extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 1 head of red leaf lettuce, leaves torn
  • 2 heads of Treviso or radicchio, cored and leaves torn
  • 1 head of frisée (4 oz), white and light green leaves only
  • 2 Fuyu persimmons, cored and very thinly sliced crosswise on a mandoline
  • 1 Pink Lady apple, cored and very thinly sliced on a mandoline
  • 1 medium fennel bulb, cored and very thinly sliced on a mandoline
  • Nasturtium leaves, for garnish (optional)
How to Make It
  1. Preheat the oven to 375°. Spread the pecans in a pie plate and toast for about 7 minutes, until golden. Let cool.
  2. In a medium bowl, whisk the vinegar with mustard, honey and thyme. Gradually whisk in olive oil and season dressing with sea salt and pepper.
  3. 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, if using. Serve the salad, passing the dressing at the table.

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