Persimmon Salad With Toasted Walnuts And Dried Cranberries

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1 Tbs. olive oil

1 Tbs. rice vinegar

2 tsp. Dijon mustard

3 cups mesclun greens

1/2 ripe persimmon, halved and cut into fans (1/2 cup)

1/4 cup chopped fresh fennel bulb

2 Tbs. dried cranberries, coarsely chopped

2 Tbs. chopped toasted walnuts

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