Persimmon and Orange Salad

1. 1

   Put the shallot and vinegar in a small bowl and macerate 5 minutes.

2. 2

   Add a pinch of salt and a little pepper.

3. 3

   Whisk in the olive oil.

4. 4

   With a serrated knife, peel the oranges, then slice into 1/2-inch rounds.

5. 5

   Arrange the orange slices on a platter.

6. 6

   Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges.

7. 7

   The salad can be covered and refrigerated up to 3 hours.

8. 8

   Just before serving, whisk the dressing again and drizzle over the fruit.

9. 9

   Garnish with watercress sprigs, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.