Chicory Salad With Persimmons, Pomegranates, And Walnuts

• VINAIGRETTE
• 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
• SALAD
• 1 1/4 pounds (5 small heads) frisee, dark green parts saved for another use, light parts torn into bite-size pieces
• 2/3 pound radicchio (1 medium head), end trimmed, torn into bite-size pieces
• 4 firm-ripe Fuyu persimmons, peeled, cored, and sliced into wedges
• 2 cups pomegranate seeds (from 1 large pomegranate)
• 1 cup toasted walnut pieces*

1. 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.
2. Put frisee, 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.
3. *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 350u0b0 oven until golden, 10 minutes.
4. Make ahead: The salad components, chilled separately up to 1 day.

vinaigrette, shallots, banyuls, kosher salt, pepper, extravirgin olive oil, salad, another, radicchio, persimmons, pomegranate seeds

Taken from www.myrecipes.com/recipe/chicory-salad-persimmons-pomegranates-walnuts (may not work)