Endive Salad with Persimmon and Pomegranate

heads Belgian endive, red or white

Chives, fresh

Fuyu persimmons, ripe

Lemon, zest and juice of

Pomegranate, large

Sea salt and freshly ground pepper

Champagne vinegar

Olive oil, extra-virgin

Pistachio nuts, toasted and coarsely chopped

Feta cheese