INGREDIENTS:

• 3 fuyu persimmons, peeled, halved and cut lengthwise into 1/4- inch- thick slices

• 1 pomegranate, opened and arils popped out (about ¾ cup)

• Kosher salt and freshly ground black pepper

• Juice of 1 large Meyer lemon

• 3 tablespoons everyday olive oil

• 1 head Treviso radicchio

• 1 head Castelfranco lettuce, tender inner leaves only (or 1 to 2 heads endive)

PROCEDURE:

• In a large bowl, combine the persimmon slices and pomegranate arils. Season with salt and pepper then pour over the lemon juice followed by the olive oil. Use your hands to toss everything together until the fruit is well-dressed.

• Pick apart the leaves of the Treviso or radicchio and Castelfranco lettuce and add them to the bowl. Gently drag the leaves through the juices of the fruit and vinaigrette. Taste for more seasoning and serve.