Love fall, love being home in San Francisco and love cooking again! Last night, I had John and Derek for dinner. I was dying for sauerkraut with braised pork and sausages but what should I serve for a first course...
There is an incredibly short window for this salad! This is the time when figs are just going out of season and Fuju persimmons and pomegranates are just coming to market. Perfect! I can make one of my favorite salads.
What about wine? Are you ever in a quandary as to what wine to serve with salad? The acid of the vinaigrette really makes you think.... I had a really nice bottle of Navarro Riesling which I thought could be wonderful with the salad if I did things right.
I opened the bottle and tasted it. Delicious! I poured about a cup of the wine into a saucepan and reduced it until about a tablespoon or so was left. I whisked that into the dressing and served the same wine along with the salad. An absolutely perfect match!
You have to try this salad. Be forewarned... Do it today! The fruits should all be there and available!
FALL HARVEST SALAD
1 cup dry Riesling or Gewurztraminer
1 tablespoon sherry vinegar
3 to 4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
1 bunch escarole or frisee, torn into 2 to 3-inch pieces
1 Fuju persimmon, cut into thin slices
1 ripe pear, peeled, cored and thinly sliced
6 figs, halve
25 red and/or green grapes, halved
1 small pomegranate, seeds removed and separated
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 reduced wine, vinegar and olive oil. Season to taste with salt and pepper.
Place the escarole or frisee, persimmon slices, pear slices, figs and grapes in a bowl. Add the vinaigrette and gently toss together. Place on individual salad plates and garnish with pomegranate seeds. Serve immediately.