| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive21 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Dry Riesling or Gewurztraminer |
| 1 |
tb |
Sherry Vinegar |
| 3 |
tb |
Extra-virgin olive oil |
|
|
Salt and freshly ground black pepper |
| 2 |
lg |
Bunches frisee; ends trimmed |
| 1 |
sm |
Head radicchio; torn into 2-inch |
|
|
; pieces |
| 1 |
|
Fuyu Persimmon; cut into thin |
|
|
; slices |
| 1 |
|
Red Bartlett pear; halved, cored, and |
|
|
; cut into thin |
|
|
; slices |
| 6 |
|
Figs; halved |
| 1 |
sm |
Pomegrante; peeled, seeds |
|
|
; removed and |
|
|
; separated |
| 1/2 |
c |
Walnut halves; toasted |
INSTRUCTIONS
In a small saucepan over high heat, reduce the wine until 1 to 2
tablespoons remain. Let cool. In a small bowl, whisk together the vinegar,
reduced wine, and olive oil and season to taste with salt and pepper. Place
the frisee, radicchio, persimmon slices, pear slices, and figs in a bowl.
Add the vinaigrette and gently toss together. Place on individual salad
plates. Garnish with pomegranate seeds and walnut halves and serve
immediately
Yield: 6 servings
Converted by MC_Buster.
Per serving: 591 Calories (kcal); 41g Total Fat; (59% calories from fat);
3g Protein; 60g Carbohydrate; 0mg Cholesterol; 12mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 4 Fruit; 8 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9417
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”