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Escarole With Persimmons, Pomegranate Seeds, And Lemon-Shallot Vinaigrette

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3/4 cup freshly squeezed lemon juice (3 to 4 lemons)

1/4 cup minced shallots

2 tablespoons grainy mustard

2 tablespoons chopped fresh marjoram

1 cup extra-virgin olive oil

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

2 heads escarole, washed and torn into bite-size pieces

5 Fuyu persimmons, very thinly sliced

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