Autumn Salad with figs, grapes, pomegranate and persimmon
From Kitchen Gypsy (Oxmoor/Sunset, 2015)
During the brief window in autumn when all of these fruits ripen at the same time, I celebrate the glorious harvest with this colorful salad. If Muscat grapes are unavailable, substitute halved green and red seedless grapes.
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
1/2 cup pecan or walnut halves, toasted
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.