Spinach Salad with Fuyu Persimmon, Jicama & Avocado with Miso Dressing Print Email

4 tsp fresh lime juice
4 tsp water
1 1/2 TBS white miso (fermented soybean paste)
1/4 tsp black pepper
1/8 tsp salt
1/3 cup plus 2 tbsp olive oil
6 oz. fresh spinach leaves
1 lb (about 1 1/2 large) Fuyu persimmons, peeled, halved lengthwise, seeded, and thinly sliced
1/4 medium-sized jicama, peeled and sliced into matchstick pieces
1 large, ripe avocado, halved, pitted, and thinly sliced

The dressing:
In a blender, combine limejuice, water, white miso, black pepper, and salt. Blend until smooth. With the blender running, slowly pour in olive oil. Stop pouring the olive oil a couple of times throughout this process, with blender running, to insure that the emulsification is forming well. Season to taste with additional salt and pepper.

The salad:
Place fresh spinach leaves in a serving bowl. Toss the spinach with a few tablespoons of the miso dressing. Add the persimmon, jicama, and avocado and toss with a 2-3 additional tablespoons of dressing, to taste. Serve.

Makes 4 first-course servings.