This delightful fall salad is big on flavor and low on salt!

Yields: 4 servings
Total Preparation Time: 35 minutes

Ingredients

• 1/4 cup buttermilk
• 1/4 cup crème fraîche
• 2 tablespoons white balsamic vinegar
• 5 tablespoons lemon juice, divided
• 2 tablespoons minced shallot
• 1 small clove garlic, grated
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper plus 1/4 teaspoon, divided
• 2 tablespoons avocado oil, divided
• 1¼ cups cooked quinoa, divided
• 2 heads Belgian endive, cut into 1/2-inch pieces
• 2 firm ripe Fuyu persimmons, pears, or peaches thinly sliced
• 2 ripe avocados, sliced
• 1/4 cup chopped fresh dill

Instructions

1. Whisk buttermilk, crème fraîche, vinegar, 1 tablespoon lemon juice, shallot, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Set aside.
2. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add 1/4 cup quinoa and cook,stirring occasionally, until crispy, 3 to 4 minutes. Transfer to a plate and let cool.
3. Combine endive and persimmons (or pears) with the remaining 1 cup quinoa, 1 tablespoon oil, 2 tablespoons lemon juice and 1/8 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 1/8 teaspoon pepper. Arrange on the platter. Drizzle with the reserved dressing.
4. Serve topped with dill and the crispy quinoa.