Trevor's Recipe Collection
• 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 1/4 teaspoon, divided
• 2 tablespoons grapeseed or avocado oil, divided
• 1 ¼ cups cooked quinoa, divided
• 2 heads Belgian endive, cut into 1/2-inch pieces
• 2 firm ripe Fuyu persimmons or pears, thinly sliced
• 2 ripe avocados, sliced
• ¼ cup chopped fresh dill
• 1 cup shredded fontina cheese
• Fresh basil for garnish
Step 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.
Step 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.
Step 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 each salt and pepper. Arrange on the platter. Drizzle with the reserved dressing. Serve topped with dill and the crispy quinoa.
• 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 1/4 teaspoon, divided
• 2 tablespoons grapeseed or avocado oil, divided
• 1 ¼ cups cooked quinoa, divided
• 2 heads Belgian endive, cut into 1/2-inch pieces
• 2 firm ripe Fuyu persimmons or pears, thinly sliced
• 2 ripe avocados, sliced
• ¼ cup chopped fresh dill
• 1 cup shredded fontina cheese
• Fresh basil for garnish
Step 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.
Step 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.
Step 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 each salt and pepper. Arrange on the platter. Drizzle with the reserved dressing. Serve topped with dill and the crispy quinoa.