1 C pomegranate arils
1 Asian pear, thinly sliced
12 ounces frisee leaves (can also include some radicchio), washed and chopped into bite-sized pieces

Candied Walnuts
1 C walnut halves and pieces
¾ C brown sugar
¼ C water
2 T sugar
½ t cinnamon
¼ t cayenne pepper

Pomegranate Vinaigrette
¼ C pomegranate molasses*
¼ C white balsamic vinegar
½ C olive oil
Sea salt and pepper

Begin by making the candied walnuts: Mix 2 T sugar, cinnamon and cayenne in a bowl and set aside. In a saute pan, heat brown sugar and water until sugar is dissolved and begins to thicken. Add the walnuts and half of the spice mix and toss in the pan until coated. Transfer nuts to a sheet pan to cool and sprinkle with remaining spice mixture.

Prepare the vinaigrette: whisk together the molasses and balsamic vinegar, then add the oil in a steady stream until well blended. Season with salt and pepper.

Peel the persimmon, if desired. Thinly slice the persimmon and the Asian pear, or conversely, core and cut the persimmon into ½ inch thick wedges. Put the frisee and radicchio in a serving bowl and toss with ½ the vinaigrette. Arrange the persimmon and pear slices on top, drizzle with more salad dressing. Top with pomegranate arils and spiced candied walnuts. Serves 8.

(Note: add blue cheese for another layer of flavor; serve without the cheese alongside a pork roast.)