Frisée Salad With Persimmons, Dates, And Almonds

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1 1/2 cups thinly sliced leek (about 1 large), divided

3 tablespoons water

2 tablespoons white wine vinegar

1 teaspoon extra-virgin olive oil

1/2 teaspoon kosher salt

1 ripe Fuyu persimmon, peeled and chopped (about 7 ounces)

6 cups frisée or bagged mâche salad greens

3 cups peeled and thinly sliced quartered ripe Fuyu persimmons (about 3)

3 tablespoons sliced almonds, toasted

8 pitted dates, chopped (about 1/4 cup)

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