Best Salad Of Frisee Radicchio Pears Pomegranate And Persimmons Recipes

FALL FRUIT HARVEST SALAD

Fall Fruit Harvest Salad image

Pears, persimmons, and pomegranates, all the quintessential fall fruits, with Holiday spiced pecans and a sweet lemony maple vinaigrette. It's a let's-take-all-the-fruits-that-are-in-season-and-make-a-deliciously-colorful-and-festive-salad-out-of-them kinda situation!

Provided by Daniela Gerson

Categories Salad

Time 15m

Number Of Ingredients 21

Ingredients

2 heads frisee (cored and trimmed torn into bite sized pieces)
1 small head radicchio (halved, cored and cut into 1-inch strips)
4 balls burrata (8 oz/ball)
3 pears (I like to use a mix of different types and colors)
3 persimmons
1 pomegranate (deseeded )
1 cup pecans
1 tablespoon olive oil
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
pinch ground cloves
1/4 cup olive oil
2 zest & juice lemons
2 tablespoons maple syrup
1 teaspoon dijon mustard
1 shallot (minced)
kosher salt (to taste)
pepper (to taste)

Steps:

Preheat oven to 325°F. Whisk together brown sugar, cinnamon, salt, nutmeg, and cayenne in a medium bowl. Add in melted butter and stir until well combined. Add in pecans and toss to thoroughly coat nuts with sugar mixture. Spread pecans onto a foil lined baking sheet. Transfer to oven and bake for 15 minutes. Remove pecans from oven and let cool to room temperature and then roughly chop.
In a medium bowl, whisk together shallot, maple syrup, mustard, lemon juice and zest. Whisking constantly, drizzle in remaining 1/4 cup (60 ml) olive oil. Season to taste with salt and pepper.
Arrange frisee & radicchio on serving platter and toss with salad dressing, to taste.
Arrange fruit and burrata and top, sprinkle with pomegranate seeds and pecans. Drizzle more dressing. Enjoy.

FRISEE SALAD WITH PEARS, BLUE CHEESE, AND PORT VINAIGRETTE

Frisee Salad with Pears, Blue Cheese, and Port Vinaigrette image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup port
3 tablespoons red wine vinegar
1 shallot, finely minced
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil
8 cups loosely packed young frisee (curly endive), torn into bite-size pieces
1 1/2 cups ribbon-cut radicchio, soaked, drained, and dried
1 crisp red pear, halved, cored, and very thinly sliced crosswise
2-ounce chunk blue cheese, frozen
1 cup candied walnuts, or other candied nuts

Steps:

Simmer the Port in a small saucepan until reduced to 2 tablespoons. Let cool, then whisk in the red wine vinegar, shallot, salt and pepper, to taste. Gradually whisk in the olive oil.
In a large bowl, toss the frisee, radicchio, and pear. Divide the salad among 4 plates. Drizzle with the dressing; you probably won't use it all. Using the medium holes of a box grater, shave the blue cheese in a fine snow-like shower over the salads. Scatter the walnuts on top and serve immediately.

POMEGRANATE PERSIMMON SALAD

Pomegranate Persimmon Salad image

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. -Linda Tambunan, Dublin, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/2 cup maple syrup
1/4 cup rice vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
3 ripe Fuyu persimmons or 3 plums, sliced
2 packages (10 ounces each) baby kale salad blend
1 cup pomegranate seeds

Steps:

Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving., To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.

Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges