2 Cups Pinot Noir
1 T Olive Oil
1 T Red Wine Vinegar
Put your hazelnuts on a baking sheet or in a small pie tin, and pop it in the oven to toast them. After about 5 minutes, give the pan a good shake so as to prevent them from burning on one side. After another 3 minutes, give them another shake, and then take them out after another 2 minutes (so 10 minutes total). Remove the pan from the oven, and pour the hazelnuts into a bowl to allow them to cool. Once your hazelnuts have cooled off, loosely chop them up.
Pour your Pinot Noir into a sauce pan, and set it over medium heat. You want to reduce it by about half. Once it's reduced, remove the pan from the stove and pour your reduction into a bowl and allow it to cool.
Rinse and peel your persimmons, and cut them into slices.
Add your olive oil and red wine vinegar to your Pinot Noir reduction, and whisk together.
Rinse your baby spinach and put it into a bowl. Add your persimmon slices and toasted hazelnuts, and salt and pepper.
When you're ready to serve, pour your dressing over the salad, and toss with your hands.