2 tablespoons red wine or sherry vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1/4 teaspoon salt
  Freshly ground black pepper (to taste)
2 ripe Fuyu persimmons (peeled, halved lengthwise and sliced crosswise)
2 Asian pears (halved, cored and sliced crosswise)
2 ripe avocados
4 ounces Earthbound Farm Organic Spring Mix (or tender watercress)
1/4 cup pomegranate seeds