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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 crisp.

Cindy Daniel and Doug Lipton, Healdsburg Shed, Healdsburg, California
This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story

Recipe Summary

total:
45 mins
Yield:
Serves 12 to 14 (makes 5 qts.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

229 calories; calories from fat 64%; protein 2.7g; fat 17g; saturated fat 2.1g; carbohydrates 21g; fiber 3.9g; sodium 100mg.
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