Roasted Root Vegetable Salad With Persimmons
Ingredients
- 1 1/2 pounds rutabagas, peeled and cut into 1-inch dice
- 1 1/2 pounds parsnips, peeled and cut into 1-inch dice
- 1 1/2 pounds turnips, peeled and cut into 1-inch dice
- 3 large carrots, peeled and cut into 1-inch dice
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 2 medium shallots, thinly sliced
- 5 tablespoons sweet white wine
- 3 tablespoons white wine vinegar
- 1 1/2 teaspoons chopped thyme
- 3 Fuyu persimmons, cut into 1-inch dice
- One 3-ounce head of frisée, torn
- 2 Belgian endives, cored and sliced crosswise 1/2 inch thick
- 1/2 cup pomegranate seeds
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