Winter Fruit Salad with Persimmons, Pears, Grapes, Pecans, and Agave-Pomegranate Vinaigrette

Makes about 6 side-dish servings
4 Fuyu persimmons cut in 1-inch cubes (or enough cut persimmons to make 2 cups)
3 Bosch pears, cut in 1 inch cubes (or enough cut pears to make 2 cups)
1-2 cups grapes, cut into halves or fourths (Other fruits such as apples, figs, or pomegranate arils could be substituted, but you’ll need 5-6 cups of cut fruit)
3/4 cup pecans, cut into half lengthwise to make slivers

Dressing:
1 T extra virgin olive oil (use a fruity oil for this)
1 T peanut oil
1 T pomegranate-flavored vinegar
2 T agave nectar (If you have pomegranate molasses I might use white balsamic vinegar and substitute pomegranate molasses for some or all of the agave nectar)
pinch of salt, to taste

Whisk together the dressing ingredients so flavors can blend while you cut the fruit. Cut grapes, persimmons, and pears into same size pieces (about 1 inch) and place in plastic bowl. Toss fruit with dressing. Just before serving, toss with pecan pieces.