- Place walnuts onto a baking tray and toast under the grill, turning occasionally.
- Once walnuts are evenly toasted set aside to cool.
- Wash watercress, discard the bottoms of the stokes and place in a colander to drain.
- Wash and slice the persimmons, cut each half into four to six slices.
- Place watercress into a salad bowl, top with persimmons, crumbled gorgonzola and toasted walnuts.
- Drizzle with oil and vinegar, then season with salt and pepper.
- Serves: 4
- Ready In: 10 minutes