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1
In a mixing bowl, combine the watercress, frisee, persimmons, and shallot.
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2
Drizzle with the vinaigrette, tossing with your hands to dress the salad lightly and evenly.
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3
Divide the salad equally among chilled plates.
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4
Top with the ricotta and pomegranate seeds.
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5
Pour the pomegranate juice into a small pot and set over medium-low heat.
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6
Cook until the juice has reduced to 1/4 cup and is thick and syrupy, roughly 20 minutes.
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7
Set aside to cool.
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8
In a small mixing bowl or mason jar, combine the cooled pomegranate syrup, champagne and balsamic vinegars, and olive and canola oils; season lightly with salt and pepper.
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9
Whisk or shake to blend and dissolve the salt.
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10
Persimmons
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11
Persimmons are one of those fall fruits people often dont know what to do with.
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12
Its important to understand there are two kinds of persimmons: Fuyu (the kind you can eat right away), which is small and somewhat squat, and Hachiya (Japanese), which is shaped sort of like an acorn.
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13
Beware; if Hachiya persimmons are not completely ripe, they make your tongue do funny things!
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14
For this recipe I use Fuyu, which you can eat when firm, are crisp and sweet like an apple, and are really easy to work with.
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15
The shiny, pumpkin-colored fruit ranges from pale golden-orange to rich reddish-orange.
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16
Generally, the darker the color, the sweeter the taste.
