Salad of Frisee, Radicchio, Pears, Pomegranate and Persimmons

Joanne Weir
Show: Cooking Live
Episode: Thanksgiving First Courses
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 6 servings

• 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 pomegranate, peeled, seeds removed and separated


• 1/2 cup walnut halves, toasted
  

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


2. In a small bowl, whisk together the vinegar, reduced wine, and olive oil and, season, to taste, with salt and pepper.


3. Place the frisee, radicchio, persimmon slices, pear slices, and figs in a bowl.


4. Add the vinaigrette and gently toss together.


5. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.