Fall Fruit Salad

Directions

1. 1
   Cook pine nuts in a 6- to 8-inch frying pan over medium heat, shaking pan often to stir nuts until pale gold, 2 to 3 minutes. Pour from pan.
2. 2
   With a knife, cut peel and membrane from grapefruit. Holding fruit over a bowl, cut between segments and inner membrane to release fruit into bowl. Squeeze juice from membrane into bowl; discard membrane.
3. 3
   Rinse Fuyu persimmons, trim off and discard stem ends, then slice fruit crosswise into thin rounds.
4. 4
   Rinse Asian pears and discard stems. Cut fruit crosswise into thin rounds through center seeds. Coat pear slices with grapefruit juice.
5. 5
   In a small bowl, mix 6 tablespoons grapefruit juice (reserve remainder for other uses) with lime juice, rice vinegar, and honey.
6. 6
   Line a salad bowl or salad plates with frisee. Arrange Fuyu persimmons, Asian pears, and grapefruit on frisee. Sprinkle with pomegranate seeds and pine nuts, then moisten with the grapefruit-lime dressing. Add salt to taste.