Ingredients

4 Fuyu persimmons, peeled seeded and sliced
4 ounces dried cranberries
4 ounces walnuts, toasted and chopped
1 pomegranate, cleaned
3 bunches watercress, cleaned
3 ounces Pomegranate Vinaigrette (see recipe below)
Salt and pepper to taste

Peel persimmons, cut into 1/4-inch circles and seed as you cut, then set aside. Cut the pomegranate in half and remove all seeds. Set aside. The watercress should be washed and large stems removed. To assemble, place persimmons on a platter, shingling them into a circle. Toss all other ingredients in a mixing bowl, add the Pomegranate Vinaigrette. Salt and pepper to taste. Build the salad in the middle of the persimmons.

Directions

Pomegranate Vinaigrette: In a medium saucepan on medium heat, reduce 1 1/4 pints pomegranate juice to a syrup. In a medium bowl, add 2 1/2 ounces balsamic vinegar; slowly mix in 1 7/8 cups olive oil until emulsified. Salt and pepper to taste.