PERSIMMON AND ORANGE SALAD
Steps:
- 1. Put the shallot and vinegar in a small bowl and macerate 5 minutes. Add a pinch of salt and a little pepper. Whisk in the olive oil. 2. With a serrated knife, peel the oranges, then slice into 1/2-inch rounds. Arrange the orange slices on a platter. 3. Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges. 4. The salad can be covered and refrigerated up to 3 hours. Just before serving, whisk the dressing again and drizzle over the fruit. Garnish with watercress sprigs, if you like.
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