Bibb Lettuce Salad with Persimmons and Candied Pecans

Fuyu persimmons look like orange tomatoes and have a melon-like texture. Many farmers' markets and supermarkets carry them from October through December.

Servings: Makes 8 servings.

Ingredients

3/4 cup whole-berry cranberry sauce (purchased or homemade)
1/4 cup fresh lemon juice
1 tablespoon honey
1 tablespoon golden brown sugar
6 tablespoons extra-virgin olive oil

2 heads of Bibb lettuce, coarsely torn
4 Fuyu persimmons, peeled, sliced
1 cup (generous) crumbled blue cheese
Candied Pecans

candied pecans

Bon Appétit | December 2005
Servings: Makes about 2 cups.

Ingredients

1 large egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups pecan halves (8 to 9 ounces)

Preparation

Preheat oven to 300°F. Brush large rimmed baking sheet with butter.

Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating.

Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature. (Can be made 4 days ahead.)

Preparation

Whisk first 4 ingredients in medium bowl; whisk in oil. Season with salt and pepper.

Mound lettuce in center of 8 plates. Top each with persimmon slices, then drizzle with dressing. Sprinkle with cheese and Candied Pecans.