Ingredients

• 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 and seeded

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Instructions

1. 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.
2. Note: Haas avocados are the brown ones from California. The green ones don't have nearly as much flavor.