Persimmon, Radish, And Watercress Salad

• For the lemony vinaigrette:
• 1 teaspoon lemon zest
• 2 tablespoons fresh-squeezed lemon juice
• 1 pinch sea salt
• 1/4 cup extra-virgin olive oil
• For the salad:
• 1/2 medium red onion
• 5 or 6 radishes
• 1 small head butter lettuce, leaves torn into bite-sized pieces
• 1 bunch watercress, stems trimmed
• 2 ripe persimmons, sliced into half moons
• 1 pinch sea salt, to taste
• 1 pinch ground black pepper, to taste

1. Combine the lemon zest, juice, and sea salt in a small bowl. Slowly whisk in the olive oil until mixture is emulsified.
2. Trim and peel the red onion and trim ends of radishes. Using the thinnest setting on a mandoline slicer, carefully slice the onion (first cut it in half, then slice one half at a time) and the radishes. Toss with a pinch or two of sea salt, and 2 tablespoons of the prepared vinaigrette.
3. Toss greens in a large bowl with a pinch of sea salt and another tablespoon of vinaigrette. Tuck persimmon slices and the prepared radish and red onion slices throughout. Adjust sea salt levels. Finish with a drizzle of vinaigrette and several twists black pepper.

vinaigrette, lemon zest, freshsqueezed lemon juice, salt, extravirgin olive oil, salad, red onion, radishes, butter, persimmons, salt, ground black pepper

Taken from food52.com/recipes/32352-persimmon-radish-and-watercress-salad (may not work)