Ingredients
2 pounds Fuyu persimmons
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 serrano chile, seeded and minced
Salt
1 tablespoon walnut oil
1/4 cup pomegranate seeds (about 1/4 pomegranate)
3 tablespoons chopped walnuts, toasted
2 tablespoons chopped cilantro
Preparation
Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If you’d like it hotter, add more and shake again.
Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.
