Persimmon-And-Endive Salad With Honey Vinegar And Avocado Oil Vinaigrette Recipe

Ingredients For Persimmon-And-Endive Salad With Honey Vinegar And Avocado Oil Vinaigrette Recipe

• 0.25 cup Honey vinegar
• 0.5 teaspoon Dijon mustard
• 0.25 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 avocadopeeled, pitted and cut into thin wedges
• 0.5 cup Toasted almonds, chopped, plus more for garnish