Chicory Salad with Persimmons, Pomegranates, and Walnuts

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.

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) frisée, 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*

Step 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.

Step 2

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.

Step 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 350° oven until golden, 10 minutes.

Step 4

Make ahead: The salad components, chilled separately up to 1 day.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 229Calories from Fat 64

% Daily Value *
Total Fat 17g27%

Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 100mg5%
Total Carbohydrate 21g8%

Dietary Fiber 3.9g16%
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chicory Salad with Persimmons, Pomegranates, and Walnuts