Triple Sweet Pears And Mixed Green Salad

vinaigrette dressing:
1 Tbsp plus 1 tsp extra virgin olive oil
1 Tbsp apple cider vinegar
1 tsp coarse ground or grainy Dijon mustard
1 tsp honey
2 Tbsp orange juice
1/2 tsp orange zest
1/2 tsp minced fresh rosemary
salt and pepper to taste

Salad:
1 bunch dandelion greens, washed, stems removed, and chopped (see substitutions below)
1 large head of frisee lettuce
1 persimmon, washed, unpeeled and cut into 8 wedges
1 pear, slightly firm but ripe, washed, unpeeled and sliced into thin wedges
4 dates, cut into thin slices
1/4 cup pomegranate seeds (arils)
2 Tbsp toasted pecans, rough chopped

First make the vinaigrette by whisking all ingredients together in a glass bowl; set aside.
In a large salad bowl, add the dandelion greens, frisee lettuce, persimmons, and pears.
Pour 1/2 of the vinaigrette over the salad and toss lightly until well coated.
Put the mixture on four salad plates or in salad bowls.
Top the dressed greens with the dates, pomegranate seeds, and toasted pecans.
Drizzle each individual salad with the remaining vinaigrette.
Makes 4 servings
(Dandelion greens can be found at grocery stores and specialty organic markets.  If you can't find dandelion greens, use any other bitter fresh greens such as endive or chicory. Even a bag of mixed green salad will work as there are varieties that feature bitter greens. The idea of using bitter greens in this salad is to offset all the sweet toppings.)