Persimmon and Pomegranate Salad with Crumbled Ricotta and Pomegranate Vinaigrette

• 1 bunch watercress, stems trimmed (about 4 cups lightly packed)
• 2 medium heads frisee (about 8 cups lightly packed)
• 2 ripe Fuyu persimmons (see Note), peeled and thinly sliced
• 1 shallot, minced
• 1/4 cup Pomegranate Vinaigrette (recipe follows)
• 1/4 cup crumbled ricotta salata, homemade (page 237) or store-bought
• 1/4 cup pomegranate seeds
• 2 cups pomegranate juice
• 1/4 cup champagne vinegar
• 1 tablespoon balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup canola oil
• Kosher salt and freshly ground black pepper
• (makes about 1 cup)

1. In a mixing bowl, combine the watercress, frisee, persimmons, and shallot.
2. Drizzle with the vinaigrette, tossing with your hands to dress the salad lightly and evenly.
3. Divide the salad equally among chilled plates.
4. Top with the ricotta and pomegranate seeds.
5. Pour the pomegranate juice into a small pot and set over medium-low heat.
6. Cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 20 minutes.
7. Set aside to cool.
8. In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, champagne and balsamic vinegars, and olive and canola oils; season lightly with salt and pepper.
9. Whisk or shake to blend and dissolve the salt.
10. Persimmons
11. Persimmons are one of those fall fruits people often dont know what to do with.
12. Its important to understand there are two kinds of persimmons: Fuyu (the kind you can eat right away), which is small and somewhat squat, and Hachiya (Japanese), which is shaped sort of like an acorn.
13. Beware; if Hachiya persimmons are not completely ripe, they make your tongue do funny things!
14. For this recipe I use Fuyu, which you can eat when firm, are crisp and sweet like an apple, and are really easy to work with.
15. The shiny, pumpkin-colored fruit ranges from pale golden-orange to rich reddish-orange.
16. Generally, the darker the color, the sweeter the taste.

persimmons, shallot, pomegranate vinaigrette, ricotta salata, pomegranate seeds, pomegranate juice, champagne vinegar, balsamic vinegar, extravirgin olive oil, canola oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/persimmon-and-pomegranate-salad-with-crumbled-ricotta-and-pomegranate-vinaigrette-377748 (may not work)