Fuyu Persimmon and Avocado Salad

• 2 tablespoons fresh lemon juice
• 4 teaspoons water
• 1 1/2 tablespoons sweet white miso* (fermented soybean paste)
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/3 cup olive oil
• 3 firm-ripe California avocados (1 1/2 pound total)
• 1 pound firm-ripe Fuyu persimmons, peeled, halved lengthwise, seeded if necessary, and thinly sliced crosswise
• 2 bunches watercress (6 ounces total), coarse stems discarded

1. Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth.
2. With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition.
3. Season with salt and pepper.
4. Halve, pit, and peel avocados, then thinly slice crosswise.
5. Gently toss together avocados, persimmons, and 6 tablespoons dressing.
6. Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.
7. Divide persimmon mixture among 6 plates and top with watercress.
8. *Available at Asian markets and Uwajimaya (800-889-1928).

lemon juice, water, sweet white miso, black pepper, salt, olive oil, california avocados, persimmons, bunches

Taken from www.epicurious.com/recipes/food/views/fuyu-persimmon-and-avocado-salad-108870 (may not work)