Persimmon, Pomegranate, And Pistachio Salad With Lemon Honey Vinaigrette From 'Choosing Sides'

• 1/4 cup fresh lemon juice (about 2 small lemons)
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• 1/3 cup safflower oil (or another mild-flavored oil like vegetable or grapeseed)
• Pinch of kosher salt
• Finely grated zest of 2 small lemons
•  
• 2 medium ripe Fuyu persimmons
• 1 small pomegranate
• 1/2 cup shelled roasted and salted pistachios, chopped
• 1 small fennel bulb, very thinly sliced or finely shaved on a mandoline
• 6 packed cups (about 6 ounces) mixed greens or arugula

1. Whisk the lemon juice, vinegar, and honey together. Drizzle the oil into the juice in a slow, steady stream while whisking rapidly and constantly until the vinaigrette thickens slightly. Add the salt and lemon zest and whisk again to incorporate. Serve immediately or refrigerate in an airtight container for up to 3 days until ready to use. Whisk again to re-emulsify the vinaigrette before using.
2. Use a sharp paring knife to cut the skins off the persimmons and then slice the fruit into very thin rounds (if you have a mandoline, use it set at smaller than 1/8 inch). Line a large platter with the slices. Cut the pomegranate into quarters and tap out the arils, or juicy, edible seeds, from within. You'll have to do some work with your fingers to separate the arils from the peel and white membranes, which you can
3. discard. Toss the pomegranate seeds, pistachios, and fennel with the greens and pile the mixture on top of the persimmons. Drizzle with the vinaigrette and serve.
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5. Maple Mustard Baked Ham
6. Garlic-Studded Crown Roast of Pork
7. Seared Scallops with Brown Butter
8. Roasted Halibut with Olive Oil and Thyme

lemon juice, white wine vinegar, honey, safflower oil, kosher salt, lemons, nbsp, persimmons, pomegranate, pistachios, fennel, mixed greens

Taken from www.seriouseats.com/recipes/2013/11/persimmon-pomegranate-and-pistachio-salad-wit.html (may not work)