Ingredients

• 1/2 cup dry Riesling or Gewurztraminer
• 1 tablespoon sherry vinegar
• 3 tablespoons extra?virgin olive oil
• Salt and freshly ground black pepper
• 2 large bunches frisee, ends trimmed
• 1 small 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 small pomegrante, peeled, seeds removed and separated
• 1/2 cup walnut halves, toasted

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Instructions

1. In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain. Let cool.
2. 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.
3. Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately.