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Categories:Viewed: 86 - Published at: 9 years ago
Ingredients
- 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
Method
- 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.
- With a serrated knife, peel the oranges, then slice into 1/2-inch rounds.
- Arrange the orange slices on a platter.
- Peel the persimmons, cut into 1/2-inch thick slices or wedges and arrange over the oranges.
- 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.
