Compressed persimmon & grilled Asian pear with red endive, wild arugula, pomegranate, honey goat cheese drizzled with cardamom-moscatel vinaigrette. Served with 2015 @stfranciswinery Estate cuvée blanc. Course 1 from Chef Bryan Jones #foodandwinepairing #SonomaValleyWine #TheRootsRunDeep #experiencesonomavalley Photo: @sonomarosso