Salad of Figs, Pomegranates, Persimmons, and Pears
Recipe from Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food (Oxmoor, 2015).
Place the Riesling in a small saucepan over high heat and reduce until 2 tablespoons remain. Pour into a small bowl. Let cool 2 minutes. Add the vinegar and olive oil. Season with salt and pepper.
Place the frisee, persimmons, pears and figs in a bowl. Add the dressing and gently toss together. Place on individual salad plates. Garnish with pomegranates, grapes and pecan or walnut halves and serve immediately.
½ cup late harvest Riesling wine
1 ½ tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 large bunches frisee, ends trimmed
1 Fuyu persimmon, cut into thin slices
1 red Bartlett pear, halved, cored cut into thin slices
6 figs, halved 1 small pomegranate, peeled and seeds removed and separated
1 ½ cups Muscat grapes, halved and seeded (or substitute Muscat with green and red seedless grapes)
1/2 cup pecan or walnut halves, toasted