Watercress and Persimmon Salad with Champagne Vinaigrette

Directions

1. 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. 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. 3.

   Vinaigrette can be made 1 day ahead and chilled.