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Salad of Fuyu persimmons and autumn green

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  • 2 firm Fuyu persimmons, cut into paper-thin crosswise slices
  • 6 cups mixed salad greens
  • Pomegranate seeds for garnish
  • Candied walnuts
  • 1/2 cup walnuts
  • 3 tablespoons water
  • 3 tablespoons sugar
  • 1/4 teaspoon ground allspice
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground pepper to taste
  • Vinaigrette
  • 1 tablespoon sherry vinegar
  • 5 tablespoons walnut oil
  • 1 teaspoon kosher salt
  • Fresh ground pepper to taste
  • 1 teaspoon minced fresh thyme


Arrange a layer of overlapping slices of sliced Fuyu persimmons around a salad plate. Make the dressing using walnut oil, sherry vinegar (5 to 1 is good), fresh thyme, plus salt and pepper to taste. Toss your favorite fall greens in this vinaigrette, then place a handful over the persimmons. Garnish with pomegranate seeds and the candied walnuts.

To make the candied walnuts: In a small sauté pan or skillet, combine all the ingredients. Bring to a boil and cook, occasionally stirring the pan, until the sugar dissolves, about 4 minutes. Continue to boil until the water has almost evaporated and the sugar thickens into a syrup and begins to turn golden. Immediately turn the mixture out onto a lightly oiled plate. Let cool and harden, then break the nuts into pieces. Set aside, or store in an airtight container for up to 1 week.

To serve, whisk all the vinaigrette ingredients together in a small bowl. On each of 4 salad plates, arrange a layer of slightly overlapping sliced persimmons. Toss the greens with the vinaigrette and place a small mound on top of the persimmons. Garnish with the broken pieces of candied walnuts and the pomegranate seeds.

From: Farallon, the very best of San Francisco Cuisine
by Mark Franz and Lisa Weiss

Califonia Bountiful