Persimmon and Pomegranate Salad

Preheat oven to 375 degrees F (190 degrees C).

Spread pecans onto a baking sheet.

Bake pecans in the preheated oven until toasted and fragrant 5 to 7 minutes. Set aside to cool.

Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice olive oil lime juice tarragon leaves salt and pepper into orange juice mixture. Chill dressing in refrigerator at least 30 minutes.

Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices pomegranate seeds and pecans. Drizzle cooled dressing over salad.