GC Composed Frisée Autumn Salad

GABRIELLE COLLECTION
Composed Frisée Autumn Salad

The perfect salad once the air gets a chill. Our garden is abundant with the ingredients, so a brisk walk outside is all it takes to gather the ingredients for dinner.

Serves 6

INGREDIENTS

  • 1 head Frisée lettuce
  • 3 fresh ripe Fuyu persimmons
  • 1 cup pomegranate seeds
  • 18 pecans
  • 1-2 Tablespoons GC Napa Valley Meat Rub
  • 1 Tablespoon Myer lemon zest
  • Pinch GC Napa Valley Lavender Sea Salt
  • Pinch GC Napa Valley Lavender Tellicherry Pepper
  • ¼ cup cooking grade extra virgin olive oil or grape seed oil
  • Citrus Salad Dressing

PREPARE

Salad:

  • Wash lettuce and spin dry.
  • Put a handful on each salad dish.

Prepare Salad Accents:

  • Fuyu persimmons: slice into 18 ½” thick wedges
  • GC Napa Valley Meat Rub seasoned pan roasted pecans: Dust pecans with Meat Rub and sauté until slightly golden brown- be careful- they burn easily. Remove from pan and set aside
  • Pomegranate seeds: buy seeded or take, slice open a pomegranate and remove seeds. Be careful-they stain clothes, so go slow.

TO SERVE

  • Compose Salad
  • Place 3 Fuyu around edge of salad
  • Sprinkle Pomegranate seeds over top
  • Sprinkle pecans over top
  • Sprinkle a pinch of Myer lemon zest over lettuce
  • Drizzle Citrus Dressing over top of salad being sure to cover all lettuce but do not drench- keep it on the light side.
  • Finish with pinch of GC Lavender Sea salt & Lavender Tellicherry Pepper