Fall Fruit Salad

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.

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