Ingredients

• 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 medium fuyu persimmons or pears, thinly sliced
• 2 ripe medium avocados, sliced
• ¼ cup chopped fresh dill