Place wild arugula or other bitter greens on serving platter or shallow bowl. Arrange alternating slices of persimmon and mozzarella over the arugula, adding a leaf of arugula or baby spinach in between.
Arrange peeled persimmon wedges and prosciutto if using, around the persimmon/mozzarella. Spoon Pomegranate Salsa onto platter. Drizzle everything with olive oil, lemon juice, and sea salt.
Pomegranate molasses is a thick syrup made from reduced pomegranate juice and lemon juice. It kind of works in this recipe the way a balsamic glaze would work on a tomato-based Caprese.