Heat oven to 350F degrees. To make the sugared walnuts, line a baking sheet with parchment paper. Put walnuts in a small bowl. Pour very hot water over walnuts for 1 minute, then drain. Add sugar and mix to coat nuts evenly; then spread on the parchment paper. Bake for 7 to 10 minutes, until crisp and carmelized. Cool, then break walnuts apart. (May be prepared up to 5 days in advance, stored in an airtight container)

Line bottom of low, wide salad bowl with the lettuce. Add the persimmons on top of the lettuce. Drizzle with the basic vinaigrette. Add the walnuts and sprinkle the pomegranate seeds over the top.