For the vinaigrette
2 tablespoons apple balsamic vinegar or 2 tablespoons red wine vinegar and a few drops aged balsamic vinegar
1 shallot, minced
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil

For the salad
3 Fuyu persimmons, peeled and thinly sliced crosswise
1 head radicchio, cored and thinly sliced
2 cups small arugula leaves
1/4 cup crumbled feta or blue cheese
Handful of pomegranate seeds

The colors of this salad - red, orange, and white - are dazzling. The sprinkle of pomegranate seeds provides a good crunch, and the feta adds a nice saltiness, riffing against the sweet persimmon. Serve as a first course, or as a main course for lunch.

To make the vinaigrette. In a small bowl, combine the vinegar, shallot, and a little salt and pepper. Let stand while you get the salad ready. Just before using, whisk in the olive oil to make a vinaigrette.

Preparing Persimmons. Fuyus, which are essentially seedless, can be eaten peel and all, or you can peel and slice them for salads. You need to peel Hachiyas and remove any small, dark seeds from the pulp.

To make the salad. In a salad bowl, combine the persimmons, radicchio, arugula, and about two-thirds of the cheese. Drizzle the vinaigrette over the top and toss to coat evenly. Scatter the remaining cheese and teh pomegranate seeds over the top and serve.