Persimmon and Pomegranate Salad with Crumbled Ricotta and Pomegranate Vinaigrette Recipe | Epicuriou

Ingredients

• 1 bunch watercress, stems trimmed (about 4 cups lightly packed)
• 2 medium heads frisée (about 8 cups lightly packed)
• 2 ripe Fuyu persimmons (see Note), peeled and thinly sliced
• 1 shallot, minced
• 1/4 cup Pomegranate Vinaigrette (recipe follows)
• 1/4 cup crumbled ricotta salata, homemade (page 237) or store-bought
• 1/4 cup pomegranate seeds
• 2 cups pomegranate juice
• 1/4 cup champagne vinegar
• 1 tablespoon balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup canola oil
• Kosher salt and freshly ground black pepper