Fuyu Persimmon and Avocado Salad

1. 1

   Blend together lemon juice, water, miso, pepper, and salt in a blender until smooth.

2. 2

   With motor running, add oil in a slow stream in 3 batches, blending until emulsified after each addition.

3. 3

   Season with salt and pepper.

4. 4

   Halve, pit, and peel avocados, then thinly slice crosswise.

5. 5

   Gently toss together avocados, persimmons, and 6 tablespoons dressing.

6. 6

   Toss watercress with just enough dressing to coat (about 3 tablespoons) in another bowl.

7. 7

   Divide persimmon mixture among 6 plates and top with watercress.

8. 8

   *Available at Asian markets and Uwajimaya (800-889-1928).

* Per serving · 4 servings · Values may vary.

No additional tips available.