Fuyu Persimmon Salad

• 1 shallot, finely diced
• Salt and pepper
• 2 tablespoons lemon juice
• 1 tablespoon sherry vinegar
• 4 tablespoons extra-virgin olive oil
• 3 Fuyu persimmons
• 1/2 cup thinly sliced tender celery stalks and leaves
• 1 head radicchio, leaves torn into 2-inch wide ribbons
• Chunk of Parmesan, for shaving

1. Make the vinaigrette: put diced shallot in a small bowl with a pinch of salt.
2. Add lemon juice and sherry vinegar and leave to macerate for about 5 minutes.
3. Stir in olive oil.
4. Season with additional salt and pepper to taste.
5. With a sharp paring knife, remove and discard the leafy calyx at the top of each persimmon.
6. Peel persimmons and cut in half vertically.
7. Lay persimmons flat side down and cut into 1/2-inch wedges.
8. Put persimmon wedges and celery slices in a low, wide salad bowl.
9. Season with salt and pepper.
10. Whisk vinaigrette, then pour over persimmon and celery and toss to coat well.
11. Add radicchio and toss lightly.
12. With a vegetable peeler, shave about 1 ounce of Parmesan in thin strips over salad.

shallot, salt, lemon juice, sherry vinegar, extravirgin olive oil, persimmons, head radicchio, parmesan

Taken from cooking.nytimes.com/recipes/12897 (may not work)