Our friend Hilary Boynton @school_of_lunch is a chef, author, mother, and school lunch lady in Topanga, CA. She shares our love for the kitchen, whole foods, and regenerative agriculture — and when we asked her to create a salad dressing with our Persimmon Vinegar, she delivered something truly special. Bright, herby, and just the right amount of tangy, this dressing has become a staple in our kitchen.
Try it out and let us know what you think.
Why Persimmon Vinegar Makes a Better Salad Dressing
Most vinaigrettes rely on red wine vinegar or lemon juice for acidity — but our naturally fermented Persimmon Vinegar brings something different: a fruit-forward sweetness and mellow tang that doesn’t need much sweetener to balance. Paired with whole grain mustard, fresh herbs, and blood orange juice, it creates a dressing that’s complex without being complicated.
Persimmon Vinegar Salad Dressing Recipe
Ingredients
- 3 tbsp Persimmon Vinegar
- ¾ cup olive oil
- 1 tsp whole grain mustard
- 1 clove garlic, finely diced
- 1 tsp honey or other sweetener like maple syrup
- 1 tsp chopped fresh herbs such as thyme, rosemary, and sage
- 1 tsp cold-pressed flax oil (can be omitted)
- Juice of 1 blood orange (can substitute with any citrus)
- Cracked pepper to taste
- Pinch of salt
Instructions
- Place all ingredients in a mason jar, cap and shake vigorously to mix.
- Alternatively, place all ingredients in a blender or use an immersion blender in a mason jar to blend.
How to Use This Dressing
This vinaigrette works on just about everything. Toss it with bitter greens like arugula or radicchio, drizzle it over roasted root vegetables, use it as a marinade for chicken or fish, or spoon it over a grain bowl. The blood orange version is especially beautiful on a winter citrus salad. Make a batch on Sunday and keep it in the fridge all week — it holds well for up to 7 days.
About the Chef
Hilary Boynton is the co-author of The Heal Your Gut Cookbook and has spent years bringing whole, nourishing food into school cafeterias through her School of Lunch program. Her approach to cooking is rooted in the same values we hold at Figure Ate — real ingredients, regenerative sourcing, and food that actually makes you feel good. Follow her on Instagram @school_of_lunch for more inspiration.
Ready to make your own? Order a bottle of Persimmon Vinegar today.
