1 large non-astringent or astringent persimmon (or 2 small), peeled and thinly sliced into wedges
1/3 cup (60 g) roasted almonds, roughly chopped
1/3 cup (35 g) Manchego or sharp cheddar cheese, roughly crumbled (see note)
In a large bowl, combine the shallot with the vinegar. Let marinate for 2 minutes to soften the shallot. Season with salt and pepper.
Add the oil, then the remaining ingredients, mixing gently. Adjust the seasoning. Transfer the salad to a serving dish.
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