Ingredients Jump to Instructions ↓

  1. 1/2 cup dry Riesling or Gewurztraminer

  2. 1 tablespoon sherry vinegar

  3. 3 tablespoons extra?virgin olive oil Salt and freshly ground black pepper

  4. 2 large bunches frisee, ends trimmed

  5. 1 small head radicchio, torn into 2-inch pieces

  6. 1 Fuyu persimmon , cut into thin slices

  7. 1 Red Bartlett pear , halved, cored, and cut into thin slices

  8. 6 figs, halved

  9. 1 small pomegrante, peeled, seeds removed and separated

  10. 1/2 cup walnut halves, toasted

Instructions Jump to Ingredients ↑

  1. In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain. Let cool. 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. 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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