Gourmet Group, Salad Dressings, Salads
1 1/2 tablespoons dijon mustard
1/4 cup freshly squeezed lemon juice
5 tablespoons good EVOO
3/4 teaspoon kosher or coarse seasalt
1/2 teaspoon freshly ground black pepper
3 very large ripe avocados
6 heads endive
Place all dressing ingredients in a small jar. Shake well until emulsified.
Remove a half-inch piece 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. Toss endive and avocados with the vinaigrette. Season to taste and serve at room temperature.