Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette

Ingredients

• 4 cups belgian endive sliced 1-inch
• 1 tablespoon dijon mustard 
• 2 teaspoons olive oil extravirgin
• 2 tablespoons honey 
• 8 cups torn leaf lettuce green
• 0.3 cup pecans toasted finely chopped
• 2  persimmons ripe peeled cut into thin wedges
• 1 cup pomegranate seeds 
• 0.5 teaspoon salt 
• 0.5 cup shallots thinly sliced
• 3 tablespoons sherry vinegar 

Equipment

• bowl
• whisk

Directions

1. Combine first 6 ingredients in a large bowl.
2. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk.
3. Drizzle vinegar mixture over lettuce mixture; toss gently to coat.
4. Serve immediately.