As with many of our recipes, this is a jumping off point for a seasonal salad with fresh flavors and colors, as well as the perfect canvas for our Late Harvest Zinfandel AgroDolce. For a more substantial salad add roasted or smoked chicken. Also, try other fall fruits --quinces (poached), apples, Fuyu persimmons, dried cherries or cranberry, blood oranges and any and all seasonal lettuces and greens. Enjoy!

• 1 small shallot, finely diced
• 1 tablespoon Dijon mustard
• 1 teaspoon Branches Raspberry Flower honey
• 1/4 cup KATZ Late Harvest Zinfandel AgroDolce Vinegar
• 1/2 cup KATZ Chef's Pick Extra Virgin Olive Oil
• salt and pepper to taste

• 2 head Belgium endive, stem removed and cut crosswise into thin shreds
• 1 head frisee or curly endive, hand torn
• 1 small head radicchio, torn leaves
• 1/2 cup very fresh walnuts
• 1/4 cup thinly shaved Dry Jack or Parmigiano-Reggiano cheese red pear, cored and sliced thinly
• 2 tablespoon fresh pomegranate seeds

For dressing, put all ingredients except Chef's Pick extra virgin olive oil in mixing bowl. Slowly add oil until emulsified (optional—you can add a tablespoon of fresh pomegranate juice at this point.

Assemble all the greens, walnuts, pear and seeds in a bowl and toss with dressing.

Set on plates and top with shaved cheese and serve.