Winter Salad with Citrus Vinaigrette

In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved.

Add 3 tablespoons of the Extra Virgin Olive oil in a slow stream, whisking constantly until the dressing is well blended.

Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly.

Divide greens among serving bowls.

Top with slices of persimmon and citrus, a sprinkle of pomegranate seeds, a few candied pecans, and crumbled goat cheese.

Drizzle with dressing, tossing gently to combine.