4 persimmons
1 med. head Romaine lettuce
1/2 c. walnut (sauteed briefly)

Dressing: Dissolve 1 teaspoon salt in 1/4 cup oil. Add 1/2 to 3/4 cup olive oil, stir to combine. Pour over just before serving. Slice unpeeled fruit 1/4 inch thick, break romaine into serving size pieces. Toss gently, fruit greens and nuts.