Prepare Pine Nut-Persimmon Vinaigrette.

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.

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

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.

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.

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

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