The combination of buttery avocado oil and bracing honey vinegar (made from mead) makes for a fantastic vinaigrette in this crunchy, colorful and delicious salad.
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1/4 cup honey vinegar
1/2 teaspoon Dijon mustard
1/4 cup unrefined avocado oil
4 heads of Belgian endive, leaves separated
2 persimmons, very thinly sliced crosswise on a mandoline
1 Hass avocado—peeled, pitted and cut into thin wedges
1/2 cup toasted almonds, chopped, plus more for garnish
1/4 cup pomegranate seeds, plus more for garnish
How to Make It
In a large bowl, whisk the vinegar with the Dijon. While whisking constantly, slowly drizzle in the avocado oil until incorporated; season with salt and pepper. Gently fold in the remaining ingredients and season with salt and pepper. Garnish with additional almonds and pomegranate seeds and serve.
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