Step 1

Preheat oven to 350 degrees.

Step 2

Chop red onions.

Step 3

In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!)

Step 4

On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.

Step 5

Fill a medium sized bowl with water. Open pomegranate seeds under water.

Step 6

Peel and slice fuyu persimmons.

Step 7

Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.

Step 8

Combine frisée and mixed greens in a salad bowl.

Step 9

Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.

Step 10

Drizzle dressing. Toss with salad tongs until combined.