Apple, Pistachio, Persimmon and Pomegranate Salad

• 1/4 cup (60 ml) freshly squeezed lemon juice
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive or grapeseed oil
• 1/2 cup (56g) shelled unsalted pistachios
• 8 ounces (225 g) baby arugula
• 2 medium salad-friendly tender-sweet apples (about 12 ounces total), unpeeled, cored, and cut into 1/4-inch-thick slices
• 2 ripe Fuyu persimmons, cut into 1/4-inch-thick slices
• Seeds from 1 pomegranate (about 1 cup or 155g)
• 8- to 10-inch heavy-bottomed skillet

1. For the dressing: In a small bowl, whisk together the lemon juice, honey, salt, and pepper until the salt dissolves.
2. Slowly drizzle in the oil, whisking as you go, until the mixture is emulsified.
3. Set aside.
4. In a skillet over medium-low heat, toast the pistachios, stirring often, until browned and fragrant, about 10 minutes.
5. Set aside.
6. Set out six serving plates, preferably chilled.
7. Divide the arugula among the plates, then top each plate with equal portions of apples and persimmons.
8. Sprinkle each plate with pistachios and pomegranate seeds.
9. Just before serving, drizzle with dressing.

freshly squeezed lemon juice, honey, kosher salt, freshly ground black pepper, olive, pistachios, baby arugula, saladfriendly tendersweet apples, persimmons, pomegranate, skillet

Taken from www.cookstr.com/recipes/apple-pistachio-persimmon-and-pomegranate-salad (may not work)