Fuyu Persimmon Salad With Cumin-Lime Vinaigrette

• 2 pounds Fuyu persimmons
• Juice of 1 lime
• 1/2 teaspoon ground cumin
• 1/2 serrano chile, seeded and minced
• Salt
• 1 tablespoon walnut oil
• 1/4 cup pomegranate seeds (about 1/4 pomegranate)
• 3 tablespoons chopped walnuts, toasted
• 2 tablespoons chopped cilantro

1. 1. Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.
2. 2. In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If you'd like it hotter, add more and shake again.
3. 3. Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.
4. http://www.latimes.com/food/dailydish/la-dd-thanksgiving-recipe-video-persimmon-salad-20131118,0,5190880.story#ixzz2lhHhPiQ5

persimmons, lime, ground cumin, serrano chile, salt, walnut oil, pomegranate seeds, walnuts, cilantro

Taken from www.epicurious.com/recipes/member/views/fuyu-persimmon-salad-with-cumin-lime-vinaigrette-52564601 (may not work)