Persimmon Salad with Moroccan Sweet Vinaigrette

vinaigrette: 1/2 cup olive oil
vinaigrette: 1/4 cup white vinegar
vinaigrette: 2 tablespoons argan oil (optional)
vinaigrette: 1 tablespoon honey
vinaigrette: 1 tablespoon dijon mustard
vinaigrette: salt & pepper to taste
salad: fresh spring mix
salad: baby spinach
salad: 1 cup pomegranate seeds
salad: 1 fuyu persimmon (make sure you are picking a non-astringent persimmon)
salad: Grated parmesan
salad: 1 cup roasted unsalted almonds