Look for plump, soft persimmons with bright orange-red skin. You can use the common Hachiya (also called Japanese persimmon and kaki) or Fuyu.
8 cups torn green leaf lettuce
4 cups (1-inch) sliced Belgian endive
1 cup pomegranate seeds
1/2 cup thinly sliced shallots
1/4 cup finely chopped pecans, toasted
2 ripe persimmons, peeled and cut into thin wedges
3 tablespoons sherry vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
How to Make It
Combine first 6 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Serve immediately.