Preheat oven to 350 degrees F. Clean mushrooms with a damp cloth. Don't wash them under water or else they won't roast as well. Toss with 1 teaspoon EVOO and a pinch of salt. Spread out ont a sheet pan lined with parchment paper. Roast for about 20 minutes, until lightly browned. Meanwhile, peel, hull and cut the persimmons into wedges. Toss with 1 teaspoon of EVOO and a pinch of salt. Spread out onto a sheet pan lined with parchment paper. Roast for about 30 minutes, flipping them over halfway through so that both sides of the persimmons get browned. Cut kale leaves into thin shreds, removing the center rib. Place in large bowl. Whisk together lemon juice and remaining 2 tablespoons EVOO. Pour over kale and mix well. This can marinate a bit while your persimmons finish cooking. Add roasted mushrooms and persimmons (and any tasty juices that may have been exuded during roasting) to the kae. Gently toss to combine. Season with more salt and pepper to taste.
Lick My Spoon