This colorful; wintry-but-fresh grain dish came about during our first Thanksgiving in Los Angeles; which we experienced with mixed emotions. How-the-heck-are-we-supposed-to-feel-cozy-and-festive-when-it's-70-degrees emotions. We-wish-we-needed-a-fireplace emotions. Do-mashed-potatoes-taste-as-good-when-you-can't-see-snow emotions.To snap ourselves out of our funk; we hit the farmers' market to stock up on provisions. Persimmons saved the day. We bought a few pounds without a plan -- only knowing that their striking color and unusual flavor would be put to good use. That Thursday; we sliced them into thin half-moons and tossed them in this colorful; hearty salad at Thanksgiving dinner. Fireplace or not; it hit every cozy; festive note.We've cooked the dish with both sorghum and farro; with delicious results; wheatberries would be grand; too. Any grain that retains a bit of chew will work. The only rule is to use a single grain -- or; if mixing grains; be sure to cook them separately!

Cover the grains with a few inches of water in a pot and soak for at least 8 hours. Drain and rinse. (If you don't have time for this step; it's okay! You'll just have to cook your grains a bit longer.)In a pot; heat a splash of olive oil on medium and soften the shallot and garlic until tender. Add 1 teaspoon of the ras el hanout and sauté until fragrant. Add the grains and stir well to let the flavors infuse for a few minutes. Stir in a big pinch of salt and 4 cups of water or vegetable stock; cover; and simmer on low heat until the grains are cooked through but retain a nice chew. Drain out any leftover cooking liquid and set aside to cool.To make the vinaigrette; grab a jar with a top and shake the lemon juice; honey and olive oil and until emulsified. Make the pecan mix: In a small sauté pan over medium heat; warm a splash of oil and sauté the garlic and shallot until soft. Lower the heat; add the ground pecans; stir; and toast for about 10 minutes; stirring regularly; until fragrant and golden. Set aside to cool.Tip the cooked grains into a serving bowl and then toss with the herbs; scallions and persimmon. Add the ground pecan mixture and toss again. Drizzle the vinaigrette over top and stir thoroughly until everything is well-coated. Dust the remaining teaspoon of ras el hanout over the salad; and another good pinch of salt or two; and toss well. Top with the toasted pecans before serving.