The miso dressing — which has the body of an egg yolk dressing without all the fat — lends depth of flavor to sweet persimmon and creamy avocado.

　　

Ingredients

Makes 6 first-course servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Divide persimmon mixture among 6 plates and top with watercress.

　　

Step 4

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