There's something about persimmon--its rich jewel-like color, the delicate floral flavor and silky texture that I can't get enough of in fall and winter. In the South, where I grew up, persimmons are baked into puddings and stirred into ice cream. Make sure to choose them ripe, otherwise they can be astringent and inedible. A very ripe "hachiya" variety is best with the top removed and the sweet jelly-like flesh scooped out with a spoon or, better yet, a thin sugar cookie or almond biscotti. <br />As for this salad recipe, I'm not a great fan of sweet or fruity vinaigrettes, but wanted to experiment with persimmon. Paired with hardier greens, like frisée, endive, spicy arugula, and escarole or treviso, persimmon really shines. Use a ripe fuyu for the salad itself and a very, very ripe Hachiya for the purée that will go into the vinaigrette.

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