First, prepare the citrus vinaigrette by whisking together the champagne vinegar, orange juice, orange zest, honey, dijon mustard, salt, and ground black pepper. Slowly whisk in the extra virgin olive oil until emulsified. In a large bowl, combine the mixed greens, peeled and sliced persimmons, peeled and separated tangerines, fresh pomegranate arils, candied pecans, and crumbled goat cheese. Pour the prepared vinaigrette over the salad ingredients, toss gently to combine, and serve immediately.
