When I was a kid my dad would bring home pomegranates from the market — a symbol that summer was really over.
My favorite green for this salad is arugula as it’s slight bitterness contrasts well with the sweet persimmons. Truthfully any green will do. Top with pomegranate seeds, sliced fuyu persimmons and chopped fennel. Add ons: shaved Parmigiano-Reggiano for a delicious flavor punch or nuts for those healthy fats (This time, I added pistachio seeds, but have used slivered almonds, walnuts and sunflower seeds).
For the dressing put the following ingredients in a jar and shake: 3 tbsp olive oil, 3 tbsp juice from tangerines (or oranges), 1 tbsp maple syrup, 1 garlic clove finely chopped, 1/4 tsp salt.