Recipe courtesy of Joanne Weir, Joanne Weir, and Joanne Weir
Show: Cooking Live
Total:
35 min
Active:
20 min
Yield:
6 servings
Level:
None

Ingredients

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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