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Watercress and Persimmon Salad with Champagne Vinaigrette

['3 Tbsp Champagne vinegar', '2 Tbsp minced shallot', '1 tsp grated lemon zest', '1/4 cup extra-virgin olive oil', '3 firm-ripe Fuyu persimmons', '16 cups watercress (from 2 bunches)', 'tough stems discarded']

Whisk together vinegar, shallot, zest, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl. Add oil in a slow stream, whisking until combined well.
Peel persimmons and cut into 1/3-inch-thick wedges. Toss watercress with persimmons and enough vinaigrette to coat, then season with salt and pepper.
Vinaigrette can be made 1 day ahead and chilled.

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