Chicory, Persimmon and Blue Cheese Salad - Edible Santa Barbara and Wine Country

Ingredients

• 1/3 cup Pomegranate Sideyard Shrub ((or substitute a mix of red wine vinegar and apple cider vinegar))
• 2/3 cup olive oil
• 1/3 cup Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1 head Rosa Chicory
• 1 head Chioggia Chicory
• 1 fennel bulb (thinly shaved)
• 1 Fuyu persimmon (sliced)
• 1/2 cup firm blue cheese (for garnish)
• Fresh dill (for garnish)