Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Vinaigrette can be made 1 day ahead and chilled.