Josie le balch`s fennel salad with blood oranges and fuji persimmons

2 fennel bulbs
2 fuji persimmons
2 blood oranges
3 tablespoons lemon juice
salt and pepper to taste
1/4 cup extra-virgin olive oil
1 bunch watercress tops
pinch fennel seeds

1. Using a mandoline slicer, slice fennel bulbs crosswise and as thin as possible. Peel and cut persimmons into small wedges. Using a knife, peel oranges, sectioning and removing all membranes over a bowl to catch juice. Reserve juice that remains.
2. In a salad bowl, add lemon and orange juice, salt and pepper. Mix until salt dissolves. Slowly add olive oil. Add fennel, persimmon, orange sections and watercress tops. Sprinkle with fennel seeds. Toss and serve.