Salad of Frisee, Radicchio, Pears, Pomegranate and Persimmons |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1/2 cup dry riesling or gewurztraminer |
1 tablespoon sherry vinegar |
3 tablespoons extra virgin olive oil |
salt and freshly ground black pepper |
2 large bunches frisee, ends trimmed |
1 small head radicchio, torn into 2-inch pieces |
1 fuyu persimmon, cut into thin slices |
1 red bartlett pear, halved, cored, and cut into thin slices |
6 figs, halved |
1 small pomegrante, peeled, seeds removed and separated |
1/2 cup walnut halves, toasted |
Directions:
1. In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain. Let cool.
2. In a small bowl, whisk together the vinegar, reduced wine, and olive oil and, season, to taste, with salt and pepper. Place the frisee, radicchio, persimmon slices, pear slices, and figs in a bowl.
3. Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.
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