Serves 8

8 cups torn spinach leaves or other seasonal greens (about 1 lb.)
3 Fuji (firm, squat) persimmons, cut into thin wedges
1 small red onion, thinly sliced
1 avocado, peeled, pitted and diced
3 Tbs. sherry vinegar
7 Tbs. olive oil
Salt and pepper
seeds from 1 large pomegranate (about 1 cup)

In a large bowl combine spinach, persimmons, onion and avocado. Whisk together vinegar and oil. Toss with salad. Add salt and pepper to taste. Sprinkle with pomegranate seeds and serve.
(Louise Fiszer)