Ingredients

FOR THE VINAIGRETTE:1/3 cup extra-virgin olive oil 2 tablespoons fresh mint leaves 1 1/2 tablespoons white wine vinegar or pear vinegar 1 teaspoon honey Kosher salt and freshly ground white pepper, to taste Leaves from 3 to 4 heads red oakleaf lettuce Leaves from 1 head frise lettuce 2 Fuyu persimmons, peeled, seeded if necessary and cut into thin wedges Seeds from 1/2 pomegranate 1/2 cup hazelnuts, toasted and skinned

Description

Frisee's Spikey Wild Shape And Fresh Color Adds Appealing Texture And A Fresh Taste. The Oak Leaf On The Other Hand Has A Mild And Earthy Taste. It Is Used To Add Colour And Shape. The Fuyu Persimmon Adds A Sweet Spiciness To This Salad.'

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