Wash the fresh cranberries and let them drain. Peel shallots and cut into fine rings. Roast walnuts in a small pan without fat, remove. Heat the oil in the pan. Sauté the shallots in it.
Steam the cranberries briefly. Add vinegar, mustard and 3 tbsp. water, simmer for 2-3 minutes. Season to taste with salt, pepper and sugar. Leave to cool.
Sort the salad, wash and drain well. Clean and wash the persimmons, cut them with the skin into thin slices. Arrange salad and persimmons. Spread cranberry sauce and nuts on top.