Pomegranate and Persimmon Salad

Pomegranate and Persimmon Salad

This beautiful, jeweled salad looks great on any fall table.  I learned this recipe from Mary Ellen Carter and have used it for years to bring color and freshness to fall and winter menus.
Salad:
1 head of butter lettuce or red leaf lettuce, cut into bite size pieces.
1 Fuyu persimmons, cut into chunks
Note: If persimmon is very ripe, leave skins on. If not peel skins with a knife.
1 pomegranate, seeds removed (cut in half and gently remove the membrane to free seeds)
1/4 cup hazelnuts, chopped (optional)
Put the tender leaves of butter or red leaf lettuce in a large salad bowl.
Add persimmons and hazelnuts.
Gently toss with the salad dressing.
Sprinkle the salad with the pomegranate seeds.

Salad Dressing:
1 teaspoon orange zest, grated
2 Tablespoons fresh orange juice
1 Tablespoon rice wine vinegar
1/4 teaspoon Kosher salt
3 Tablespoons olive oil
Whisk the ingredients together in a small bowl, add to salad just before serving.