Warm Persimmon and Watercress Salad with Cashews

Trim any tough stems from the watercress, rinse well, and dry thoroughly. Arrange the watercress on a serving platter and spoon the ranch dressing evenly over the greens.

Cut the persimmons in half and remove the leafy tops. Place them cut-side down in a skillet with 1 cup water and bring to a boil over high heat. Cook until the water has mostly evaporated, then add the butter, reduce the heat to low, and gently cook until the persimmons are tender, glossy, and lightly caramelized.

While the persimmons are still warm, arrange them over the dressed watercress. Scatter the cashews on top, drizzle with fresh lime juice, and serve immediately.