Salad Of Frisee, Radicchio, Pears, Pomegranate And Persimmons
By á-170456
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Ingredients
- 1/2 cup dry Riesling or Gewurztraminer
- 1 tablespoon Sherry Vinegar
- 3 tablespoons extra-virgin olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- 2 large frisee bunches ends trimmed
- 1 small radicchio head torn 2" pieces
- 1 Fuyu persimmon cut 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
Details
Servings 6
Preparation
Step 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
This recipe yields 6 servings.
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