Persimmon Salad with Sesame Vinaigrette

1. 1
   Heat the sesame oil in a small frying pan over medium heat until shimmering. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Scrape the oil and the garlic into a blender.
2. 2
   Add the olive oil, lime juice, mirin, soy sauce, miso, anchovy, and sugar and blend until smooth. Remove to a small bowl, add the sesame seeds, chile, and togarashi, and stir to combine; set aside.

For the salad:

1. 1
   Place the persimmons, tomatoes, and onion in a large, nonreactive bowl, add 1/2 cup of the dressing, and toss gently to coat; set aside. Meanwhile, fry the rice flakes.
2. 2
   Heat the vegetable oil in a large frying pan over medium-high heat until a rice flake dropped into it puffs immediately, about 8 minutes. Meanwhile, line a large plate with paper towels and set aside.
3. 3
   When the oil is ready, add the rice flakes and fry, stirring until puffed and crisp, about 15 seconds. Using a slotted spoon, remove to the paper-towel-lined plate, season with salt, and set aside.
4. 4
   Transfer the marinated persimmon mixture to a serving platter. Place the frisée, watercress, basil, and cilantro in the bowl the persimmon mixture was in, drizzle with a few tablespoons of the remaining dressing, season with salt, and toss to combine. Taste and add more dressing or salt as needed. Mound the frisée mixture over the persimmons, garnish with the puffed rice, and serve immediately.