In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!)
On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.
Fill a medium sized bowl with water. Open pomegranate seeds under water.
Peel and slice fuyu persimmons.
For the Dressing:
Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.
For the Assembly:
Combine frisée and mixed greens in a salad bowl.
Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.
Drizzle dressing. Toss with salad tongs until combined.
Notes
How to Toast Nuts
Whenever you use nuts in anything you should always toast them. A quick bake brings out some much flavor in any nut and enhances the texture too!
Preheat oven to 350F/175C
Arrange nuts on a baking tray
Bake for about 5 minutes, remove from oven and mix around on tray. Nuts close to the edge of pan will brown and then burn first.
Bake an additional 5 minutes or until most nits darken in color a bit.