Nutrition per serving may change if servings are adjusted.
¼ cup buttermilk
¼ cup crème fraîche
2 tablespoons white balsamic vinegar
5 tablespoons lemon juice, divided
2 tablespoons minced shallot
1 small clove garlic, grated
½ teaspoon salt, divided
⅛ teaspoon ground pepper plus ¼ teaspoon, divided
2 tablespoons grapeseed or avocado oil, divided
1¼ cups cooked quinoa, divided
2 heads Belgian endive, cut into ½-inch pieces
2 firm ripe Fuyu persimmons or pears, thinly sliced
2 ripe avocados, sliced
¼ cup chopped fresh dill
Whisk buttermilk, crème fraîche, vinegar, 1 tablespoon lemon juice, shallot, garlic, ¼ teaspoon salt and ⅛ teaspoon pepper in a small bowl. Set aside.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add ¼ cup quinoa and cook, stirring occasionally, until crispy, 3 to 4 minutes. Transfer to a plate and let cool.
Combine endive and persimmons (or pears) with the remaining 1 cup quinoa, 1 tablespoon oil, 2 tablespoons lemon juice and ⅛ teaspoon each salt and pepper in a medium bowl; toss to coat. Spread on a platter. Drizzle avocado with the remaining 2 tablespoons lemon juice and sprinkle with the remaining ⅛ teaspoon each salt and pepper. Arrange on the platter. Drizzle with the reserved dressing. Serve topped with dill and the crispy quinoa.
431 calories;29 g fat(7 g sat); 12 g fiber; 43 g carbohydrates; 7 g protein; 129 mcg folate; 13 mg cholesterol; 15 g sugars; 0 g added sugars; 1,636 IU vitamin A; 26 mg vitamin C; 90 mg calcium; 2 mg iron; 345 mg sodium; 856 mg potassium
Vitamin C (43% daily value), Vitamin A (33% dv), Folate (32% dv)