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Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
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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 wine1 ½ tablespoons white wine vinegar3 tablespoons extra virgin olive oilKosher salt and freshly ground black pepper2 large bunches frisee, ends trimmed1 Fuyu persimmon, cut into thin slices1 red Bartlett pear, halved, cored cut into thin slices6 figs, halved1 small pomegranate, peeled and seeds removed and separated1 ½ cups Muscat grapes, halved and seeded1/2 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.
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