Fall Salad with Vinaigrette

Credit: Tyler Florence

Credit: Tyler Florence

Serves 10

Tyler Florence one of my favorite celebrity chefs is all the rage in Northern California. He lives in Marin county and runs two restaurants and his recipes are featured everywhere. Having just spent a few days in Sonoma Wine Country, I was inspired to recreate one of his great salads. His version calls for sherry vinegar and a few different artisan lettuce varieties but my GKC spin makes it a bit more accessible. Please forgive me Tyler, I love your recipes!

3/4 cup pecans, toasted and coarsely chopped
1/2 cup red wine vinegar
1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon thyme leaves
1 1/2 cups extra-virgin olive oil
Sea salt
Black pepper
1 head of red leaf lettuce, leaves torn
2 heads of Treviso or radicchio, cored and leaves torn
2 cups arugula
2 Fuyu persimmons, cored and very thinly sliced crosswise on a mandoline
1 Pink Lady apple, cored and very thinly sliced on a mandoline
1 medium fennel bulb, cored and very thinly sliced on a mandoline
Edible flowers

In a medium bowl, whisk the vinegar with the mustard, honey and thyme. Gradually whisk in the olive oil and season the dressing with kosher salt and pepper.
In a very large serving bowl, toss the lettuce, radicchio and arugula. Scatter the persimmons, apple, fennel and pecans on top and garnish with edible flowers. Pour some dressing on salad, not all of it, and toss. Serve the salad, passing more dressing at the table.

Salad can be prepared on a platter for a nice presentation.

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