Autumn Salad with figs, grapes, pomegranate and persimmon
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joanneweir.com.
Cooking tools:
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Salad plate
- Oven
- Baking sheet
- Tongs
- Spoon
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
- 1/2 cup pecan or walnut halves, toasted
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