Active Time

　　35 min

　　Total Time

　　35 min

　　The griddled persimmon cakes we had with duck in Xi'an inspired this salad.

Ingredients

　　1 firm-ripe Fuyu persimmon, Asian pear, or nectarine, cut into thin wedges

　　6 fresh water chestnuts, peeled with a sharp knife and thinly sliced, or 1/3 cup julienne strips of jícama

　　6 to 8 cups mixed baby lettuces

　　Sweet ginger vinaigrette

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