Endive and Avocado Salad


1 1/2 tbsps Dijon mustard

1/4 cup fresh lemon juice (2 lg lemons)

5 tbsps extra virgin olive oil

3/4 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

4 heads endive (or endive mixed with other greens)

4 ripe Hass avocados peeled & seeded


Whisk together the mustard, lemon juice, olive oil, salt & pepper to make a vinaigrette.

Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" 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.


Notes: Hass avocatos are the brown ones from California. The green ones don't have nearly as much flavor.