Meyer Lemon Vinaigrette
Slice the persimmon into very thin wedges. Remove the stalks and fronds from the small fennel bulbs and thinly slice on the mandolin.
In a large bowl, combine the fennel, persimmon, pomegranate, hazelnuts, frisée, and carrot.
In a small bowl, combine the lemon juice, vinegar, and olive oil. Whisk until emulsified. Season with salt and pepper to taste. Toss the salad with the vinaigrette to coat. Finish with a sprinkle of sea salt and some freshly ground black pepper. Serve immediately.