Salad of Frisee, Radicchio, Pears, Pomegranate and Persimmons

  • Yield : 6 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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  • 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


Step 1

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

Step 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.

Step 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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