Persimmon and Goat Cheese Bites

INGREDIENTS:
1/4 Cup Extra Virgin Olive Oil
24 Small, Fresh Sage Leaves
4 Medium, Ripe Fuyu Persimmons
4 Ounces Fresh Goat Cheese (aka chèvre) Crumbled
4-5 Ounces (or 1 ea) Soft-Seeded Pomegranate Aerials (Optional)
Garnish Sea Salt

Line a tray with paper towels. Heat the oil in a medium skillet over medium-high heat. When the oil shines, add 5 to 6 leaves and fry until crisp, around 15 seconds. Use a tong or a slotted spoon, remove the leaves and drain on the plate and set aside. Repeat all the sage to cook. 

The sage can be fried up to 1 day in advance. Place in an airtight jar at room temperature until ready for usage.

Cut the ends of the persimmon gently and then split into 6 circles. Arrange the slices of persimmon on a tray, then spread the goat cheese over the slices and garnish with some fried sage and pomegranate aerials, a drizzle of fried oil and a sprinkle of sea salt and serve.