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Serves 6
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
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
1. Butter a baking sheet lightly. Melt the tablespoon of butter in a medium skillet over medium heat. Add the water, brown sugar, salt and spices. Stir until the sugar dissolves. Add nuts to the sugar mixture and cook until the nuts are coated, stirring, about 5 minutes. Transfer nuts to buttered baking sheet and bake in a preheated 350 degree oven for about 10 minutes, until golden and crisp. Set aside to cool.
2. Wash and dry the greens and place them in a large bowl with the persimmon discs. Set aside.
3. Combine the shallots, lemon juice and vinegar in a small bowl. Slowly whisk in the olive oil in a small stream until well blended. Season with salt and pepper.
4. Toss the spinach leaves and persimmons with the pecans (you may want to reserve some to garnish the plated salads) and the dressing. Taste and adjust salt and pepper. Serve immediately.
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