Salad Of Frisee, Radicchio, Pears, Pomegranate And Persimmon

Recipe Ingredients

1/2 cup	118ml	Dry Riesling or Gewurztraminer
1 tablespoon	15ml	Sherry Vinegar
3 tablespoons	45ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Frisee bunches - ends trimmed (large)
1		Radicchio head - torn 2" pieces (small)
1		Fuyu persimmon - cut thin slices
1		Red Bartlett pear - halved, cored,
		And cut into thin slices
6		Figs, halved
1		Pomegrante - peeled, seeds (small)
		Removed and separated
1/2 cup	73g / 2.6oz	Walnut halves - toasted

Recipe Instructions

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

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9417) - from the TV FOOD - NETWORK

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