INGREDIENTS

  • 1 1/2 tablespoons Dijon mustard
  • 1/4 cup lemon juice , freshly squeezed
  • 4-5 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper , freshly ground
  • 4 heads endive
  • 4ripe Hass avocadoes , peeled and seeded

DIRECTIONS

  1. Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
  2. 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 pieces.Toss the avocados and endive with the vinaigrette.Season to taste and serve at room temperature.