Persimmon, Pomegranate, and Pecan Salad

from ”The Santa Monica Farmers Market Cookbook” (Blenheim Press) by Amelia Saltsman

1 pomegranate
4 ribs celery, preferable inner whiter ribs with leaves
2 small or 1 large Fuyu persimmon
1/2 cup pecan or walnut pieces, toasted
1/2 pound mixed baby salad greens
About 1 tablespoon extra-virgin olive oil or nut oil
1 lemon
Kosher or sea salt and freshly ground black pepper
1/2 cup crumbled feta cheese (optional)

1. Remove pomegranate kernels: make a cut near blossom end of fruit, submerge in bowl of water, and break fruit into large pieces. Loosen kernels; drain and reserve.
2. With a vegetable peeler, peel celery, then slice paper-thin on diagonal. Place in a salad bowl with the leaves.
3. Core persimmon, cut vertically into quarters, then crosswise into thin slices. Add to bowl with nuts, greens, and as many pomegranate kernels as you like.
4. Grate zest from lemon in long, thin strands into the bowl. Drizzle on the oil, squeeze in some lemon juice, and season with salt and pepper. Toss well and sprinkle with cheese. Serves 8