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
Kosher salt

*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.