persimmon vinaigrette

1/2 shallot
1 soft fuyu persimmon (the more wrinkled and darkened the better) 
1 Tbs. sherry vinegar
olive oil
(optional/variations: use a little walnut oil or duck fat along with the olive oil)

To make a fresh fruit vinaigrette:

This is more of a guide than a precise recipe. The ripeness and size of the persimmon will vary. This is a great way to make use of a forgotten persimmon in the fruit bowl.

In a medium bowl put ½ minced shallot and just cover it with the sherry vinegar and a pinch of salt.

Put a strainer over the bowl and push the soft fruit flesh through the strainer with a rubber spatula. You should have about ½ cup of fruit puree. Let this mixture sit and macerate for a minute.

Taste this mixture… It should be sweet and acidic (remember it has no fat added yet to balance it out.) If the fruit isn’t that sweet, you could add a touch of honey. If it’s very fruity, you can add a bit more vinegar. To this mixture add olive oil (you can also add a touch of a nut oil like walnut if you have it.) Add less oil if you will be having it with rich meat that has a lot of fat (like duck confit or roast pork). Instead of using olive oil, you could also add some duck fat if your having it with duck confit. Taste as you add the oil, you can keep it more pungent and think of it more like a chutney sauce or add more oil to balance it out. (This dressing is also great with grain salads -like wild rice or farro, mixed with bitter greens, nuts, and cheese.)