Honey glazed pecans are not only great for snacking or as gifts but they also make a great addition to salads. Like this Persimmon & Feta salad with a lemon-y dressing! The salad serves 4 people.
Preheat the oven to 350F (175C). Line a baking sheet with parchment paper. Microwave the honey for half a minute until it is more fluid. In a bowl, combine the honey with pecans and toss to coat.
Arrange the honeyed pecans on a baking sheet in a single layer. I used spatula for this. Don’t overcrowd leaving some space between the nuts.
Bake for 5 minutes. Remove from the oven, stir, and rearrange in a single layer. Bake for 5 minutes more, then once again remove, stir, and rearrange. Now bake for the last 5 minutes. Watch close so they don’t burn.
When done, remove from the oven and let sit for 1-2 minutes. Sprinkle with the sugar and salt and let cool for 30 minutes. Enjoy!
The salad dressing. In a small bowl, combine the vinegar, lemon juice, shallot, salt, and sugar. Add the olive oil little by little whisking constantly.
Trim persimmon tops and ends, peel, and cut into thin slices. Coarsely tear the lettuce and put together with spinach in a salad bowl.
Pour the dressing over and toss to coat. Add the salt to taste. Arrange the persimmon slices and crumble the feta over the top. Finally, add the pecans and some black pepper. Enjoy!
The persimmon salad recipe adapted from Taming the Feast– Ben Ford's Field Guide to Adventurous Cooking by Ben Ford