Persimmon-and-Endive Salad with Honey Vinegar and Avocado Oil Vinaigrette

Active Time: N/ATotal Time15 MIN
Yield: Serves : 4

 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.Slideshow: More Persimmon Recipes


  • 1/4 cup honey vinegar

  • 1/2 teaspoon Dijon mustard

  • 1/4 cup unrefined avocado oil

  • Kosher salt 
  • Pepper

  • 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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