15 minutes
A delightful salad combining sweet persimmons and pears with spicy pecans and creamy blue cheese.
Pecans,
cups
tablespoons
teaspoons
Olive Oil, plus more for drizzling
tablespoons
to taste
Black Pepper, freshly ground
to taste
Bosc Pears, cored and thinly sliced
each
Persimmons, thinly sliced
each
White Wine Vinegar, or apple cider vinegar
tablespoons
Firm Blue Cheese, crumbled
0 oz
1. Prepare Spicy Pecans
Place a large skillet over medium heat. Add the pecans, maple syrup, and Aleppo pepper. Cook for 5 to 8 minutes until the pecans are crystallized and coated. Remove from heat, drizzle with olive oil, season with kosher salt and black pepper, let cool, then chop roughly.
2. Assemble the Salad
Arrange slices of Bosc pears and persimmons on a platter. Drizzle with white wine vinegar and additional olive oil. Season with salt and pepper, then top with the spicy pecans and crumbled blue cheese.
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