Lunch: Chicory Salad with Persimmons, Pomegranates, and Walnuts Recipe | MyRecipes

Recipe by Cindy Daniel and Doug Lipton, Healdsburg Shed, Healdsburg, California Fruits, nuts, Fuyu persimmons, and two kinds of chicory (frisée and radicchio) go into Lipton and Daniel's generous but light salad. Toss it at the last minute so it stays cr

Ingredients

1/3 cup finely chopped shallots
1/4 cup Banyuls* or sherry vinegar
About 3/4 tsp. kosher salt, divided
About 1/2 tsp. pepper
2/3 cup extra-virgin olive oil

Instructions

Make vinaigrette: Put shallots and vinegar in a bowl with 1/4 tsp. salt and let sit 20 minutes to 1 hour. Add 1/2 tsp. each salt and pepper; whisk in oil.
Put frisée, radicchio, persimmons, pomegranate, and walnuts in a large bowl. Toss with as much dressing as you like (you may have some left over) and add salt and pepper to taste.
*Find slightly sweet, complex French Banyuls vinegar, made from Grenache wine grapes and aged in oak, at igourmet. com ($16/500 ml.). Toast walnuts in a 350 ° oven until golden, 10 minutes.
Make ahead: The salad components, chilled separately up to 1 day.

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