Frisée, Persimmon, Pomegranate and Feta Salad with Spicy Korean Mustard Vinaigrette

This salad is composed of several elements commonly used in Korean cuisine: persimmons, pomegranates, pine nuts and Korean mustard. The two main types of persimmon are crisp, squat dan gam (Fuyu), eaten while still firm, and heart-shaped hongsi (Hachiya), which should only be eaten when they feel soft and bloated like a water balloon. Both are sold by the case in Korean markets. Buy hongsi when they’re still firm and let them ripen at home.