Salad of Figs, Pomegranates, Persimmons, and Pears

Name: 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; 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

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Salad of Figs, Pomegranates, Persimmons, and Pears Recipe from Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food (Oxmoor, 2015).

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Ingredients

½ cup late harvest Riesling wine
1 ½ tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
Kosher salt
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