Endive And Avocado Salad
- 1 1/2 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice - (2 lemons)
- 1/4 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
- 3 heads endive
- 3 ripe Haas avocados peeled, seeded
Whisk together the mustard, lemon juice, olive oil, salt, and pepper to make a vinaigrette. Remove a 1/2-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.
This recipe yields ?? servings.