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