Persimmon Salad

• 2 Belgian endives, cored, cut into 1-inch slices
• 1 head radicchio, cored, leaves cut into 3-inch pieces
• One 5-ounce bag baby arugula
• 1 head frisee, core and dark green leaves discarded, white leaves cut into 2-inch pieces
• 2 fuyu persimmons, peeled, cored, halved, and sliced into thin wedges
• 1/4 cup walnuts, toasted and finely chopped
• 1 pomegranate, seeds removed and reserved, pith and skin discarded
• 1/4 cup pomegranate vinaigrette (recipe follows)
• Freshly ground black pepper
• 1/2 cup pomegranate seeds
• 1/2 cup sherry vinegar
• 1/2 cup honey
• 1 tablespoon dijon mustard
• 1 teaspoon salt
• 1 1/4 cups olive oil
• (makes 2 cups)

1. Combine the endive, radicchio, arugula, frisee, persimmons, walnuts, and one-quarter of the pomegranate seeds (reserve the rest for the vinaigrette) in a large mixing bowl.
2. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
3. Finish with a generous grind of the pepper mill.
4. Combine the pomegranate seeds, vinegar, honey, mustard, and salt in a blender.
5. Process on high speed until the seeds have been pulverized and have released all of their juices.
6. Reduce the speed to low, carefully remove the lid, and slowly drizzle in the olive oil to incorporate.
7. Strain through a fine-mesh strainer and serve.

belgian endives, head radicchio, baby arugula, head frisee, persimmons, walnuts, pomegranate, pomegranate vinaigrette, freshly ground black pepper, pomegranate seeds, sherry vinegar, honey, mustard, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/persimmon-salad-389634 (may not work)