Pear, Persimmon and Hazelnut Salad

So, that's an idea of what to do with a Persimmon.   I've used them to make a pudding but like the idea of including them in a salad.
www.nytimes.com By CHRISTINE MUHLKE: January 12, 2011

1 tablespoon minced shallot
2 tablespoons sherry vinegar
Salt and freshly ground pepper
6 tablespoons hazelnut oil (see note)
3 Bosc pears, cored and cut into 1⁄8-inch slices (see note)
6 fuyu persimmons, peeled, cored and cut into ¼-inch slices
3 endive, cored and cut into 1-inch slices
Mache or watercress, if desired
¼ cup roasted hazelnuts
¼ cup crumbled Stilton
¼ cup pomegranate seeds.

1. Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.

2. Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds. Serves 6. Recipe from Oliver Strand.