Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Recipe from Kitchen Gypsy: Recipes and Stories from a Lifelong Romance with Food (Oxmoor, 2015).
½ cup late harvest Riesling wine 1 ½ tablespoons white wine vinegar 3 tablespoons extra virgin olive oil Kosher salt and freshly ground black pepper 2 large bunches frisee, ends trimmed 1 Fuyu persimmon, cut into thin slices 1 red Bartlett pear, halved, cored cut into thin slices 6 figs, halved 1 small pomegranate, peeled and seeds removed and separated 1 ½ cups Muscat grapes, halved and seeded (or substitute Muscat with green and red seedless grapes)1/2 cup pecan or walnut halves, toasted
Place the Riesling in a small saucepan over high heat and reduce until 2 tablespoons remain. Pour into a small bowl. Let cool 2 minutes. Add the vinegar and olive oil. Season with salt and pepper.
Place the frisee, persimmons, pears and figs in a bowl. Add the dressing and gently toss together. Place on individual salad plates. Garnish with pomegranates, grapes and pecan or walnut halves and serve immediately.
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