Carrot, Beet, Persimmon Salad

• 1 persimmon, thinly sliced
• 1 purple carrot, thinly sliced
• 1 orange beetroot, thinly sliced

To make the mandarin vinegar, bring the vinegar, wine and sugar to the boil in a saucepan over medium heat, stirring until the sugar has dissolved. Cut the mandarins in half and put them in a sous-vide bag or resealable plastic bag with the bouquet garni. Pour in the vinegar mixture and seal. Leave to cool at room temperature then set aside to infuse for at least 1 week.

Open the bag an