Salad of frisee, radicchio, pears, pomegranate and persimmon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry Riesling or Gewurztraminer |
| 1 | tablespoon | Sherry Vinegar |
| 3 | tablespoons | Extra-virgin olive oil |
| Salt and freshly ground black pepper | ||
| 2 | larges | 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 | ||
| ½ | 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
Yield: 6 servings
Converted by MC_Buster.
Per serving: 591 Calories (kcal); 41g Total Fat; (59% calories from fat); 3g Protein; 60g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 4 Fruit; 8 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9417 Converted by MM_Buster v2.0n.