Persimmon carpaccio with fennel salad

1. 1. Thinly slice persimmons on mandoline, discarding the end slices. Use a circle cutter to cut out each slice. Alternatively, you can skip the circle cutter but peel the persimmons.

2. 2. Thinly slice the fennel, radish, and red onion on the mandoline and put into small bowl. Dress with the olive oil, vinegar and sea salt. Taste and adjust seasoning.

3. 3. Arrange 7 persimmon slices in a circle on each plate. Top with 1/4 of the salad, keeping it centered and as tall as possible on top of the persimmons. Garnish with a few of the reserved fennel fronds and pepitas and serve.