Spiced Persimmon & Pomegranate Salad

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1 teaspoon cumin seeds

4 medium-large Fuyu persimmons, peeled, cored and thinly sliced, about 4 cups

1 jalapeno or habanero chile, seeded, deveined, and thinly sliced

1 tablespoon walnut oil or other neutral oil such as grapeseed, avocado or canola

1 teaspoon brown rice or plain rice vinegar

2 tablespoons plain yogurt

Sea salt and freshly ground black pepper

1/4 cup pomegranate seeds (or more, if you like)

Chopped mint, cilantro, parsley or chives, or a combination, to garnish

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