There are two main types of persimmon, Fuyu and Hachiya. For this salad, use the sweeter Fuyus, which are still firm when ripe and can be cut very thinly. Hachiyas must be quite soft before they can be eaten, making them difficult to slice. Any salty or tangy cheese will be excellent in this salad; try using fresh goat cheese or ricotta salata in place of the feta.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).