2/3 cups walnut halves (toasted and coarsely chopped)
Recipe by Janet Fletcher and Sur La Table from Eating Local
Make the dressing
To make the dressing, put the shallot and vinegar in a small bowl. Whisk in the walnut oil and olive oil and season with salt and pepper.
Prepare the salad
Halve the fennel bulb again lengthwise. With a mandoline or other manual vegetable slicer, or with a sharp chef’s knife, slice the fennel crosswise as thinly as possible.
Cut out the persimmons’ caps, then peel the persimmons and cut in half through the stem end. With a mandoline or other vegetable slicer, or with a sharp chef’s knife, slice each half crosswise as thinly as possible. Remove any black seeds; some persimmons have them, some don’t.
Put the baby greens, fennel, persimmons and walnuts in a salad bowl and toss gently to mix. Add just enough dressing to coat the salad lightly; you may not need it all. Taste for salt, pepper and vinegar. Serve immediately.