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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

TO PREPARE

1. Wash lettuce and spin dry.
2. Put a handful on each salad dish.
3. Fuyu persimmons: slice into 18 ½” thick wedges
4. 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
5. 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