Recipe from Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food (Oxmoor, 2015).
Serves 6
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
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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