Persimmon, Blood Orange and Pomegranate Salad

1. Prepare Pine Nut-Persimmon Vinaigrette.

2. Score an "x" in the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter and loosen the seeds from the white membrane with your fingers. Discard peel and membrane. Drain the seeds. Set aside.

3. Halve each persimmon; remove and discard core. Cut into 1/4- to 1/2-inch-thick slices.

4. In a large bowl, combine mesclun and green onions. Drizzle 1/2 cup of the vinaigrette over musclun; toss to coat. Serve with persimmons and oranges. Sprinkle the reserved pomegranate seeds. Pass remaining vinaigrette. Makes 6 side-dish servings.

Pine Nut-Persimmon Vinaigrette
Cut 1 large ripe Fuyu persimmon in half; remove and discard core. Scoop out pulp (should have about 1/3 cup), discard skin. Place pulp in a blender or food processor. Cover and blend or process until smooth. Add 1/3 cup extra-virgin olive oil; 1/4 cup red or white wine vinegar; 3 tablespoons toasted pine nuts; 1-1/2 teaspoons finely shredded blood orange or orange peel; 2 tablespoons blood orange or orange juice; 1 tablespoon honey; 1/2 of a large shallot, cut up; 1/2 teaspoon Dijon-style mustard; dash ground cinnamon or ground allspice; and dash freshly ground black pepper. Cover and blend or process until smooth. Makes about 1-1/4 cups.

Make ahead tip
Vinaigrette can be made ahead and stored in an airtight container in the refrigerator up to 3 days.

Test Kitchen tip
Substitute 2 pink or red grapefruit for the oranges. Or use a combination of oranges and grapefruit.