Winter Salad With Persimmons And Spiced Pecans

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1 tablespoon butter (plus more to butter baking sheet)

1 tablespoon water

2 tablespoons packed brown sugar

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cayenne

1/4 teaspoon ground cardamom

Pinch of nutmeg

1 cup shelled pecan halves

1 pound mixed winter salad greens (arugula and endive pair well, but use whatever you like)

3 Fuyu persimmons, cut in quarters lengthwise and sliced thinly into little discs

1 tablespoon finely chopped shallot

2 tablespoons lemon juice

2 tablespoons white wine or champagne vinegar

7 tablespoons mild flavored olive oil

Salt & pepper to taste

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