Persimmon and Orange Salad

Preparation

1. Step 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. Step 2

   With a serrated knife, peel the oranges, then slice into ½-inch rounds. Arrange the orange slices on a platter.

3. Step 3

   Peel the persimmons, cut into ½-inch thick slices or wedges and arrange over the oranges.

4. Step 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.