Pom, Persimmon And Pecan Salad

• Salad
• 1 cup arils from 1-2 large POM Wonderful Pomegranates
• 8 cups baby romaine lettuce
• 1/2 cup thinly sliced green onion
• 2 ripe persimmons, peeled and cut into thin wedges
• 1/2 cup finely chopped pecans
• Dressing
• juice from 1 large POM Wonderful Pomegranate,* or 2 tablespoons POM Wonderful 100% Pomegranate Juice
• 2 tablespoons white wine vinegar
• Dressing
• 1/8 teaspoon cinnamon
• 1 teaspoon honey
• 3 tablespoons olive oil
• salt and pepper to taste

1. 1. Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)Use any collected juices for the dressing or press 1/4 cup arils through a strainer to collect 2 tablespoons of juice.
2. 2. In a large bowl, combine baby romaine lettuce, arils, green onion, ripe persimmons and pecans
3. 3. Mix all the dressing ingredients together and toss into the salad.
4. 4. Serve immediately.
5. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

salad, baby romaine lettuce, green onion, persimmons, pecans, dressing, wonderful pomegranate, white wine vinegar, dressing, cinnamon, honey, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/pom-persimmon-and-pecan-salad-50024599 (may not work)