Persimmons Pomegranate and Purslane with Pepitas

Ingredients

• 2 tablespoons fresh lime juice
• 1 tablespoon minced shallot
• 1 tablespoon fresh orange juice
• 1/2 cup extra-virgin olive oil
• 4 large or 6 small Fuyu persimmons (about 1 pound), cut into 1/4-inch wedges
• Kosher salt
• Freshly ground pepper
• 1 bunch young arugula (about 2 cups), rinsed and dried
• 1 cup purslane sprigs
• 6 tablespoons pomegranate arils
• 6 tablespoons salted roasted pepitas

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