1. Prepare Pine Nut-Persimmon Vinaigrette.

2. Score an "x" in the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter and loosen the seeds from the white membrane with your fingers. Discard peel and membrane. Drain the seeds. Set aside.

3. Halve each persimmon; remove and discard core. Cut into 1/4- to 1/2-inch-thick slices.

4. In a large bowl, combine mesclun and green onions. Drizzle 1/2 cup of the vinaigrette over musclun; toss to coat. Serve with persimmons and oranges. Sprinkle the reserved pomegranate seeds. Pass remaining vinaigrette. Makes 6 side-dish servings.