Persimmon and Orange Salad

***Content source:

http://dinersjournal.blogs.nytimes.com/2011/11/15/can-you-suggest-some-easy-side-dishes-that-will-break-up-the-monotony/?smid=fb-nytimes&WT.mc_id=OP-E-FB-SM-LIN-TFO-111711-NYT-NA&WT.mc_ev=click

THE PERSIMMONS Squat, roundish Fuyu persimmons are the ones to use raw in salads. (The pointy Hachiya variety is better ripened to softness for desserts.) Paired with sweet oranges and watercress, they make a refreshing autumn salad. They barely need dressing at all, but a little sherry vinegar adds brightness.

Persimmon and Orange Salad

Time: 20 minutes

1 small shallot, minced

2 tablespoons sherry vinegar

Salt and pepper

4 tablespoons fruity olive oil

4 navel oranges

4 Fuyu persimmons

1 bunch watercress, curly cress, or upland cress, optional.

1. Put the shallot and vinegar in a small bowl and macerate 5 minutes. Add a pinch of salt and a little pepper. Whisk in the olive oil.

2. With a serrated knife, peel the oranges, then slice into 1/2-inch rounds. Arrange the orange slices on a platter.

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

4. The salad can be covered and refrigerated up to 3 hours. Just before serving, whisk the dressing again and drizzle over the fruit. Garnish with watercress sprigs, if you like.

Yield: 8 to 10 servings.