Spinach Salad With Persimmons, Goat Cheese and Walnuts

• 2 Fuyu persimmons
• 1/4 cup broken walnuts (1 1/2 ounces)
• 2 ounces goat cheese, crumbled about 1/2 cup
• 1 bag baby spinach
• 1 tablespoon plus 1 teaspoon fresh lime juice
• Salt to taste
• 3 tablespoons plus 1 teaspoon walnut oil
• Fleur de sel (optional)

1. Peel the persimmons, and cut in wedges; if there are any seeds at the core, cut away the cores.
2. Combine with the walnuts, goat cheese and spinach in a salad bowl.
3. Whisk together the lime juice, salt and walnut oil.
4. Toss with the spinach mixture, and serve, sprinkling a tiny amount of fleur de sel over each serving if desired.

persimmons, walnuts, goat cheese, baby spinach, lime juice, salt, walnut oil

Taken from cooking.nytimes.com/recipes/1014122 (may not work)