Chef Jeff Murphy of Bistro Sabor in Napa creates a fresh and autumn-like salad in about three minutes combining toasted pecans, celery, persimmons, pomegranate seeds and a zesty citrus vinaigrette.
Please see video
1) In a bowl, add zest, crushed red chili, juices of lemon and orange, salt and pepper, cumin seeds and olive oil together and whisk them. Keep aside.
2) Take a bowl, and add celery, persimmon, pecans, and cilantro and pomegranate seeds to it.
3) Pour the vinaigrette and toss to evenly coat the ingredients.
4) Serve the salad immediately.