The combination of buttery avocado oil and bracing honey vinegar (made from mead) makes for a fantastic vinaigrette in this crunchy, colorful and delicious salad. Slideshow: More Persimmon Recipes
In a large bowl, whisk the vinegar with the Dijon. While whisking constantly, slowly drizzle in the avocado oil until incorporated; season with salt and pepper. Gently fold in the remaining ingredients and season with salt and pepper. Garnish with additional almonds and pomegranate seeds and serve.