From the kitchen of Cookin' Canuck
4 tsp fresh lime juice 4 tsp water 1 1/2 tbsp 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 lime juice, 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.