Red Oakleaf And Frisée Salad With Persimmons

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10 Ingredients

• 1⁄3 cup extra-virgin olive oil
• 2 Tbs. fresh mint leaves
• 1 1⁄2 Tbs. white wine vinegar or pear vinegar
• 1 tsp. honey
• kosher salt and freshly ground white pepper, to taste
• Leaves from 3 to 4 heads red oakleaf lettuce
• Leaves from 1 head frisée lettuce
• 2 fuyu persimmons, peeled, seeded if necessary and cut into thin wedges
• Seeds from 1⁄2 pomegranate
• 1⁄2 cup hazelnuts, toasted and skinned