1 Fuyu persimmon, peeled and thinly sliced
4 cups mixed greens
2 cups fresh baby spinach
1/4 cup pomegranate seeds, dried cranberries or golden raisins (mix and match, if you like)
1/4 cup chopped pecans or walnuts or sliced almonds
2 tablespoons raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons sugar
1 garlic clove, peeled and finely chopped (1 teaspoon)
Dash salt and pepper
2 tablespoons extra-virgin olive oil

In a large salad bowl, combine the fruit, greens, spinach, pomegranate seeds, cranberries and/or raisins and nuts.

Whisk together the vinegar, mustard, Worcestershire sauce, sugar, chopped garlic and salt and pepper. Whisk in the oil in a slow, steady stream. Dress salad to taste.

Makes 4 servings.