Written by Laura Klein
2 tablespoons of fresh organic orange juice
1 tablespoon champagne vinegar
1 tablespoon minced shallot
1/4 teaspoon honey
4 tablespoons of extra virgin olive oil
2 small Fuyu persimmons
1/4 cup pomegranate seeds
4-6 ounces of organic mache (lambs lettuce)
1/4 cup candied spiced nuts
Whisk orange juice, vinegar, minced shallot and honey in a small bowl. Gradually whisk in oil in a slow stream until emulsified. Season dressing to taste with salt and pepper.
Cut persimmons in quarters and remove seeds. Using a mandolin or sharp knife, thinly slice persimmons into 1/8" slices.
Toss mache in vinaigrette, add pomegranate seeds and toss lightly. Top with persimmon slices and candied spice nuts. Divide amongst plates.