Autumn Salad Of Persimmon, Pears, Grapes And Pecans

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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 frisée (14 ounces), torn

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

1 cup green seedless grapes

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