To make the vinaigrette, place half (15g) the red shallot into the Thermomix bowl (thinly slicing the rest and adding to your salad platter) and chop 5 sec/speed 5. Add the vinegars and lemon juice to the bowl and allow to marinate while you make the salad. Add the remaining dressing ingredients and stir 10 sec/speed 4.
Prepare the veggies straight onto a big serving platter. Shave the fennel bulb, add the finely sliced celery and add all the leaves.
Cut the persimmon tops off making sure you get all the woody bits removed from the fruit. Then cut into thin wedges as you would a tomato and add to the salad platter.
Add the cut shallot and fennel fronds. Toast the pinenuts and add to the salad with the vinaigrette, finishing with shaved parmesan.
Serve within an hour of dressing the salad, although it will hold up quite well with the dressing on it.