Persimmon, Blood Orange and Pomegranate Salad

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 mesclun; toss to coat. Serve with persimmons and oranges. Sprinkle the reserved pomegranate seeds. Pass remaining vinaigrette. Makes 6 side-dish servings.