Ingredients
- 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
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.
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By sharontheschmid...
san francisco, 43
on November 07, 2009
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This was so good. I can't wait to make it again. For the most part, the measurements were great - when making the salad I was afraid to use all the walnuts and pomegranate seeds, but once I started to eat it I realized that I should have used what the recipe called for. You MUST toast the walnuts, do not be lazy, like I almost was! The toasty walnut flavor added a lovely meaty goodness to it.
I only used about have the frisee and radicchio and added two more figs to serve 5 people. Next time I will double the salad dressing recipe, because it is so good - I wanted the option to have just a little more. It was delightful the way it was, but a tad more would've been awesome.
Lastly, don't be shy with the salt like I was! I didn't add more salt till the end and it really brought out all of the flavors and cut down on the bitterness of the raddichio and walnuts I think.
AMAZING, fast - quite good indeed, enjoy :
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