Persimmon and Apple Salad with Walnuts

6 to 8 servings

• 1/3 cup walnut pieces


• 2 tablespoons orange juice


• 1 tablespoon sherry vinegar


• 1 tablespoon olive oil


• 3 Fuji or other sweet apples, rinsed, cored, and
  thinly sliced lengthwise


• 3 firm-ripe Fuyu persimmons, rinsed,
  stemmed, and thinly sliced lengthwise


• Salt and pepper

1. Bake the walnuts in an 8- or 9-inch baking pan in a 350° regular or convection oven, shaking pan occasionally, until nuts are golden beneath skins, 7 to 10 minutes.


2. Meanwhile, in a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.


3. Add salt and pepper to taste.