Salad of frisee, radicchio, pears, pomegranate and persimmon

1 servings

Ingredients

Quantity Ingredient
½ cup Dry Riesling or Gewurztraminer
1 tablespoon Sherry Vinegar
3 tablespoons Extra-virgin olive oil
Salt and freshly ground black pepper
2 larges 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
½ cup Walnut halves; toasted

Directions

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

Yield: 6 servings

Converted by MC_Buster.

Per serving: 591 Calories (kcal); 41g Total Fat; (59% calories from fat); 3g Protein; 60g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 4 Fruit; 8 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9417 Converted by MM_Buster v2.0n.

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