Persimmon Avocado Watercress Salad

PERSIMMON AND AVOCADO SALAD

The miso dressing — which has the body of an egg yolk dressing without all the fat — lends depth of flavor to sweet persimmon and creamy avocado.
Active time: 20 min Start to finish: 20 min

3 tablespoons fresh lemon juice
2 teaspoons water
1 1/2 tablespoons sweet white miso
1/4 teaspoon black pepper
3-4 tblsp good fruity extra virgin olive oil
1 large firm-ripe Haas avocado, more or less depending on preference
1 lb firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced into wedges, more or less by preference - I like 1/2 a huge or 1 whole small persimmon
3 bunches watercress (about 12 oz before cleaning), coarse stems discarded

Mix miso and lemon juice together with a spoon and smoothing out the miso with the back of the spoon. Add pepper and water. Whisk in oil. Adjust seasoning to liking.
Halve, pit, and peel avocados, then thinly slice crosswise. Gently toss together avocados, persimmons, and 4 tablespoons dressing. Toss watercress with just enough dressing to coat in another bowl.
Divide persimmon mixture among plates and top with watercress or the other way around.
Or, if informal presentation, mix a little dressing with the avocado. Then toss watercress, persimmon and dressing. Plate mixture and lay avocado on top.
Makes 4 meal servings or 6 smaller serving
Adapted from Gourmet, December 2003