1 jalapeño, seeded and minced fine
2 limes, juiced
1 pomegranate, seeds removed and reserved
4 Fuyu persimmons, top and bottom cut off, remainder sliced thin
¼ C. pine nuts, toasted*
3 Tbsp. Kendall-Jackson Estate olive oil
½ bunch cilantro leaves, picked and reserved
*Add pine nuts to a small, dry sauté pan over medium heat. Gently shift pan to roll pine nuts for approximately 3 minutes or until lightly toasted. Remove pine nuts and transfer to a plate lined with paper towels to cool.
In a bowl, combine the jalapeño and lime juice. Allow to sit for 2 minutes.
Add the remaining ingredients and toss gently to coat. Season with salt and let marinate for at least 30 minutes, but no longer than 2 hours, and serve.