Pomegranate and Fuyu Persimmon Salad

• 2 pounds Fuyu persimmons, peeled (optional) and sliced into wedges
• Juice of 1 lime
• 1/2 teaspoon ground cumin
• 1/2 serrano chile, seeded and minced (add gradually due to the varying degrees of hotness found in chiles)
• Kosher salt
• 1 T walnut oil (or olive oil)
• 1/4 c pomegranate seeds
• 3 T chopped walnuts, toasted
• 2 T chopped cilantro

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.

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