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Ingredients

• 1/2 cup pecan halves (2 ounces)
• 1 tablespoon red wine vinegar or passion fruit vinegar if you can find it
• 2 tablespoons chardonnay (white wine) vinegar
• 2 tablespoons pomegranite juice
• 1 tablespoon walnut or hazelnut oil
• 4 tablespoons extra-virgin olive oil or grapeseed oil
• salt and freshly ground pepper
• 1 small heads of frisée, torn
• 3 cups fresh mixed baby greens
• ½ cup pomegranate seeds
• 1-2 Fuyu persimmon, thinly sliced crosswise
• 1-2 red bartlett pear--halved, cored and thinly sliced
• handful of dried cranberries (optional)

Description

This Is A Nice Salad To Serve For The Holidays.

Group Recipes