Instructions: * Note: Fuyus are the small, crisp persimmons. Theyre only slightly sweet, so when paired with an assertive vinaigrette, they make a refreshing salad.

Cut off the tough green calyxes and slice each persimmon in 10 to 12 wedges.

In a small lidded jar, combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough chile to add a suggestion of heat. If youd like it hotter, add more and shake again.

Combine the persimmons and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.

This recipe yields 8 servings.

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