1) Toss diced persimmons with enough olive oil to coat lightly (this oil is not listed in recipe), and toss with a small amount of salt and pepper. Spread out onto parchment-lined baking sheets and roast in 325°F oven until lightly browned and softened, 10-15 minutes. Chill.
2) Mix the kale with the juice of half a lemon and leave to marinate in the fridge for about an hour. (You can omit this step if pressed for time, but it won’t be as good!)
3) Meanwhile, prepare the dressing by whisking all the ingredients but olive oil. Slowly drizzle olive oil into dressing, whisking all the while.
4) Add the persimmons, cranberries and walnuts to the kale. Drizzle the dressing over the salad and toss.
Domaine Carneros wine pairing suggestion: 2017 Ultra Brut. Cheers!