Persimmon, Radish, and Watercress Salad

For the lemony vinaigrette:

• 1 teaspoon lemon zest
• 2 tablespoons fresh-squeezed lemon juice
• 1 pinch sea salt
• 1/4 cup extra-virgin olive oil

For the salad:

• 1/2 medium red onion
• 5 to 6 radishes
• 1 small head butter lettuce, leaves torn into bite-sized pieces
• 1 bunch watercress, stems trimmed
• 2 ripe persimmons, sliced into half moons
• sea salt, to taste
• ground black pepper, to taste

1. Combine the lemon zest, juice, and sea salt in a small bowl. Slowly whisk in the olive oil until mixture is emulsified.
2. Trim and peel the red onion and trim ends of radishes. Using the thinnest setting on a mandoline slicer, carefully slice the onion (first cut it in half, then slice one half at a time) and the radishes. Toss with a pinch or two of sea salt, and 2 tablespoons of the prepared vinaigrette.
3. Toss greens in a large bowl with a pinch of sea salt and another tablespoon of vinaigrette. Tuck persimmon slices and the prepared radish and red onion slices throughout. Adjust sea salt levels. Finish with a drizzle of vinaigrette and several twists black pepper.