Endive and Avocado Salad
By: Giangi Townsend
Published: Thursday, June 9, 2016 - 7:14am

Ingredients




1-½ tablespoons Dijon Mustard
¼ cup freshly squeezed lemon juice (2 lemons)
4 to 5 tablespoons good olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 head of endive
4 ripe Haas avocados, peeled and seeded

Preparation

1 Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. 2 Remove a half-inch from the stem end of each endive, discard the core, and cut the rest across into 1-inch chunks.  Cut the avocados into large dice or wedges.  Toss the avocados and endive with the vinaigrette.  Season to taste and serve at room temperature.

About

1-½ tablespoons Dijon Mustard
¼ cup freshly squeezed lemon juice (2 lemons)
4 to 5 tablespoons good olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
4 head of endive
4 ripe Haas avocados, peeled and seeded