Recipe courtesy of Joanne Weir

Salad of Frisee, Radicchio, Pears, Pomegranate and Persimmons

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 servings
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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


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