Bitter Greens Salad with Spiced Pecans and Persimmons

Course Salads

Ingredients in this Recipe

1 cup pecan halves
1/2 tsp. vanilla extract
1/3 cup extra virgin olive oil
1/4 lbs. mixed bitter salad greens, such as radicchio, arugula, escarole and frisÃ©e
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
2 Tbs. Champagne vinegar
2 Tbs. mayonnaise
2 Tbs. unsalted butter
3 oz. Parmigiano Reggiano cheese, at room temperature
4 Fuyu persimmons
Sea salt and freshly ground black pepper, to taste

See Full Recipe at Williams-Sonoma