For years I struggled with trying to find an appropriate salad to serve on Thanksgiving Day. Salad itself presents the problem of necessitating another plate on a crowded table. However with so many carbs on the table, I like to have a light dish to balance out the meal. This is the salad I’m serving this year.
Escarole, Persimmons, Pomegranate Seeds w/Lemon-Shallot Dressing
3/4 cup freshly squeezed lemon juice (3-4 lemons)
1/4 cup minced shallots
2 TBS grainy mustard
2 TBS chopped fresh marjoram
1 cup extra virgin olive oil
1 tsp coarse salt
1/4 tsp freshly ground pepper
2 heads escarole, washed and torn into bite-size pieces
5 Fuyu persimmons, very thinly sliced
Seeds of 1 pomegranate
Combine the lemon juice, shallots mustard and marjoram in a medium bowl, and whisk to combine. Slowly add olive oil, whisking constantly, until incorporated. Season with salt and pepper.
Toss escarole with just enough vinaigrette to coat. Arrange persimmon slices over greens and sprinkle with pomegranate seeds, if using. Serve remaining vinaigrette on the side.
Heart Healthy Too!
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Pbenjay's Blog 
This sounds very interesting. Funny you mention Pomegranate. My friend and I was discussing this fruit and she mention it is really good. I need to try it. I seen it in the state and it never interest me. But since I am exploring I place it on my list to try!