Makes 10 to 12 serving

Notes: As an alternative to frisée, use tender inner leaves of curly endive. Up to 2 days ahead, crisp frisée. Up to 1 day ahead, toast nuts and segment grapefruit; cover and chill separately.

How to Make It

Step 1

Cook pine nuts in a 6- to 8-inch frying pan over medium heat, shaking pan often to stir nuts until pale gold, 2 to 3 minutes. Pour from pan.

Step 2

With a knife, cut peel and membrane from grapefruit. Holding fruit over a bowl, cut between segments and inner membrane to release fruit into bowl. Squeeze juice from membrane into bowl; discard membrane.

Step 3

Rinse Fuyu persimmons, trim off and discard stem ends, then slice fruit crosswise into thin rounds.

Step 4

Rinse Asian pears and discard stems. Cut fruit crosswise into thin rounds through center seeds. Coat pear slices with grapefruit juice.

Step 5

In a small bowl, mix 6 tablespoons grapefruit juice (reserve remainder for other uses) with lime juice, rice vinegar, and honey.

Step 6

Line a salad bowl or salad plates with frisee. Arrange Fuyu persimmons, Asian pears, and grapefruit on frisée. Sprinkle with pomegranate seeds and pine nuts, then moisten with the grapefruit-lime dressing. Add salt to taste.

Ratings & Reviews

DonnaNovi's Review

November 18, 2012
A friend served this for Thanksgiving about 7 or 8 years ago...I have been thinking of it ever since and wanting to make it...finally found the recipe today!!!