1. Blanch green beans in boiling salted water and shock into ice water to stop the cooking. Dry on paper towels.
2. Peel Fuyus with a peeler or sharp pairing knife, remove the core and slice into 1/8 thick slices.
3. Place shallot in mixing bowl and add vinegar, slowly whisk in oils, season well with salt and pepper. Place persimmons in large mixing bowl and add vinaigrette, mix well and season with salt and pepper, add green beans and frisee and toss well, check for seasoning, adding salt and pepper as necessary.