How to Make It
Combine lime juice, shallot, and orange juice in a bowl. Let stand 10 minutes. Whisk in olive oil.
Place persimmons in a large bowl, and season with salt and pepper. Add dressing, and toss gently to coat. Season arugula and purslane with salt and pepper, and gently toss with dressed persimmons. Divide salad among six plates, and top with pomegranate arils and pepitas.