Servings: Serves 12

¼ cup (60 mL) honey ¼ cup (60 mL) honey
3 cloves of garlic 3 cloves of garlic
3 tbsp (45 mL) finely grated fresh ginger 3 tbsp (45 mL) finely grated fresh ginger
¼ tsp (1 mL) salt ¼ tsp (1 mL) salt
1/3 cup (80 mL) white-wine vinegar ⅓ cup (80 mL) white-wine vinegar
2/3 cup (150 mL) vegetable oil ⅔ cup (150 mL) vegetable oil
1 pomegranate 1 pomegranate
4 ripe persimmons 4 ripe persimmons
10 cups (2.5 L) baby arugula 10 cups (2.5 L) baby arugula
1 bunch of frisée lettuce 1 bunch of frisée lettuce
1 cup (250 mL) roasted shelled pistachios, pepitas or almonds or a mix (optional) 1 cup (250 mL) roasted shelled pistachios, pepitas or almonds or a mix (optional)

1 In a small bowl, add honey, ginger and salt. Whisk in vinegar. Then slowly whisk in oil.
2 Slice and crack open pomegranate, dividing into large chunks. Remove seeds into a bowl. Don’t worry if some of the white pith gets in as well. Pour cold water overtop. Gently separate any seeds from pith. The white pith will float to the top. Scoop out and discard pith. Drain seeds, and then pat dry.
3 Leave skins on or peel persimmons, if you like. Slice flesh into thin wedges. Mound about 1 cup (250 mL) arugula and frisée leaves on each plate or arrange over a platter. Scatter persimmon wedges and pomegranate seeds overtop. Drizzle with ginger dressing and top with pistachios, if desired.

From the Food and Drink magazine, Holiday 2012  From the Food and Drink magazine, Holiday 2012
Wine Paring  Wine Paring
PELLER ESTATES ICE CUVEE VQA  PELLER ESTATES ICE CUVEE VQA
LCBO 284547 $ 31.95  LCBO 284547 $ 31.95
FRESH GEWURZTRAMINER RIESLING VQA  FRESH GEWURZTRAMINER RIESLING VQA
LCBO 572156 $ 12.95  LCBO 572156 $ 12.95