Fall Salad Recipe: Pear, Endives & Persimmon Dressing

As the crisp air and golden leaves of fall settle in, there’s nothing better than gathering around the table with loved ones to share a meal inspired by the season. This Endive & Asian Pear Salad recipe from our friend Brooke (@cookinbrooke) perfectly captures the spirit of autumn feasting. The delicate bitterness of endives with the sweet crunch of Asian pears pair perfectly with toasted walnuts, creamy goat cheese, and a vibrant dressing featuring Figure Ate persimmon vinegar. Rich in liver-supporting nutrients, it’s a nourishing choice for healthy seasonal eating—perfect for your next meal with family and friends.

Thanks for sharing, Brooke!  

 

Ingredients:

  • 1 tablespoon Persimmon Vinegar 

  • 1/2 tablespoon avocado oil mayo

  • 1/2 tablespoon olive oil

  • 1 teaspoon raw honey

  • 1/2 teaspoon dijon

  • Salt + pepper

  • 2 endives

  • 1/2 large Asian pear

  • 2 tablespoons thinly sliced red onion

  • 1/4 cup toasted walnuts

  • Italian parsley, minced

  • Goat cheese

Directions: 

1. Start by making the dressing. Add vinegar, honey, dijon, salt, pepper and mayo to jar, shake or whisk to combine. Drizzle oil into the dressing mixture and whisk to combine. Set aside.

2. Over low heat add olive oil a pan, then add walnuts and a pinch of salt. Keep an eye on them and stir until they start get golden.

3. Wash endives, and Asian pear. Cut the ends off of the endives, and peel each leaf off. Cut the Asian pear and red onion into thin slices.

4. In a large bowl, add the endives, Asian pear, onion, walnuts, parsley, pour the dressing over and toss well to combine. Add the goat cheese in and softly mix.

5. Serve with some protein of choice and you have a delicious meal!

 

Have a favorite Persimmon Vinegar recipe? Send us a note and we'll share it!