Persimmon and Orange Salad

• 1 small shallot, minced
• 2 tablespoons sherry vinegar
• Salt
• 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.
2. Add a pinch of salt and a little pepper.
3. Whisk in the olive oil.
4. With a serrated knife, peel the oranges, then slice into 1/2-inch rounds.
5. Arrange the orange slices on a platter.
6. Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges.
7. The salad can be covered and refrigerated up to 3 hours.
8. Just before serving, whisk the dressing again and drizzle over the fruit.
9. Garnish with watercress sprigs, if you like.

shallot, sherry vinegar, salt, pepper, olive oil, oranges, persimmons, curly cress

Taken from cooking.nytimes.com/recipes/1013929 (may not work)