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.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.