Persimmon-Walnut Oil Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons champagne vinegar 
• 2 cups fuyu persimmons cored peeled thinly sliced
• 8 cups torn romaine lettuce 
• 0.3 teaspoon salt 
• 1 tablespoon walnut oil 

Equipment

• bowl
• whisk

Directions

1. Combine vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk.
2. Add lettuce and persimmons; toss gently to coat.