Persimmon and Pomegranate Salad

Details

Ingredients

• ½ cup pecan halves
• ¾ cup orange juice, divided
• 2 teaspoons cornstarch
• 1 ½ tablespoons honey
• ¼ cup extra-virgin olive oil
• ½ lime, juiced
• 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
• salt and ground black pepper to taste
• 1 (8 ounce) package herb salad mix
• 2 Fuyu persimmons, peeled and each cut into 8 pieces
• 1 large pomegranate, peeled and seeds separated