Salad of Figs, Pomegranates, Persimmons, and Pears

Ingredients

• 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