Apple And Persimmon Fall Salad

1. 1

   Prepare the vinaigrette. Slice the vanilla bean in half lengthwise and scrape the seeds carefully. In a small bowl, mix the oil, vanilla seeds and vinegar. Whisk until well blended and creamy. Let the vinaigrette rest for about an hour.

2. 2

   Cut the persimmons into halves and seed if necessary. Cut each half into half-inch cubes (approximately 8 cubes per persimmon). Cut the apple into half-inch cubes. (You want to make sure that apple and persimmon cubes are the same size.)

3. 3

   In a large bowl, gently toss the watercress, persimmon, apple and vinaigrette. Arrange on individual plates, sprinkle with pepper and top generously with Parmesan shavings. Serve immediately

* Per serving · 4 servings · Values may vary.

No additional tips available.